Divide beef between two large resealable plastic bags. To each bag, add 1 container fajita vegetables, 2/3 cup salsa, 2 tablespoons lime juice, 2 tablespoons jalapeno peppers, 2 cloves garlic, 4 teaspoons fajita seasoning mix, and 1/2 teaspoon kosher salt. Seal bags and refrigerate overnight.
Did you know you can make delicious steak fajitas in your slow cooker? Well, you do now!
Servings and Ingredients
|2 lbs.||Hy-Vee Angus Reserve beef flank steak, cut into thin strips|
|2||(1-lbs. each) containers Hy-Vee Short Cuts fajita vegetables|
|1||(15.5-oz.) jar Hy-Vee mild chunky salsa|
|¼ c.||fresh lime juice|
|¼ c.||fresh jalapeno peppers, seeded and finely chopped|
|4 clove(s)||garlic, minced|
|2 ½ tbsp.||Hy-Vee fajita seasoning mix|
|1 tsp.||Hy-Vee kosher sea salt|
|2||(16-oz. each) pkgs. Hy-Vee fajita-size flour tortillas, (8-ct. each)|
|Desired toppers, such as: Chopped fresh cilantro, crumbled Cotija cheese, and lime wedges|
Things To Grab
- 2 large resealable plastic bags
- 5-to-6-quart slow cooker
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Add both bags of beef mixture to a 5-to-6-quart slow cooker. Cover and cook on LOW for 4-1/2 to 6-quart slow cooker. Cover and cook on LOW for 4-1/2-to 5 hours or on HIGH for 2-1/2 to 3 hours.
Wrap tortillas in damp paper towels. Microwave on HIGH about 1 minute or until warmed. Serve meat and vegetable mixture in warmed tortillas. Add desired toppers; squeeze lime over top.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 1680mg
- Total Carbohydrates: 71g
- Protein: 36g