Meal prepping has really brought my love of cooking back to the blog recently, and I hope you enjoy this latest recipe for Slow Cooker Beef Fajitas.
The meat can be marinated in advance, and popped into the slow cooker in the morning, ready for dinner that evening. You just need to open up a packet of soft tortillas, and add your favourite Tex-Mex toppings – which can be prepped in advance too – a no fuss, no stress tasty meal! If you’re looking to buy a slow cooker, check out these slow cooker reviews.
Slow Cooker Beef Fajitas
As family meals go, Tex-Mex food features regularly in our meal rotation – tacos, burritos, fajitas, chilli… we love the spices, and for some of the dishes, the make it yourself element. I thought I’d make beef fajitas for a change, as I usually only cook chicken for this dish. I also wanted this dish to be easy to prepare in advance – meal prep is now a weekly way of life for me – it’s changed everything!
The meat for these slow cooker beef fajitas can happily sit marinating in an airtight container for a few days until you are ready to cook. Or, you could place everything into a freezer bag, and freeze for a later date – just thaw out before cooking. We have a vacuum sealing machine which is coming in very handy for meal prep as it removes all of the air from the bag, and saves space in the fridge/freezer.
I am a dried herbs and spices hoarder – I have ALL the spices at home on a rack! So I tend to blend seasonings myself these days. This recipe calls for chilli powder, cumin, smoked paprika and crushed chilli pepper flakes. But if you don’t have the spices required for this dish, you could substitute in a packet mix of fajita seasoning instead, I’m sure it would work just as well.
For veggies I usually use a mix of bell peppers – red, orange, yellow – whatever happens to be in the packet from the supermarket. I am not a fan of green peppers, but by all means use them if you wish! I also sometimes use red onions instead of the regular white onions – but it’s your fajitas, add your favourite vegetables! On this occasion, I only had red peppers and white onions, so that’s what I used.
I would describe this as a slow cooker dump meal – you literally just dump the ingredients into the pot and set to low for 8 hours. Then you just need to warm up some soft tortillas, and set out your preferred toppings. We like salsa (store bought or homemade), sour cream, slices of avocado (or I’ll make some homemade guacamole), shredded lettuce, grated cheese, and a squeeze of lime. I’m also partial to a some fresh coriander in mine too.
- 1kg beef brisket, trimmed of visible fat
- 2 bell peppers (colour of your choice), deseeded and sliced into strips
- 2 medium onions, peeled, halved, and sliced
- 4 garlic cloves, crushed
- juice from 2 limes
- 1 tbsp mild chilli powder
- 1½ tsps ground cumin
- 1½ tsps smoked paprika
- ½ tsp crushed chilli flakes
- 1 fresh red chilli pepper, deseeded and finely sliced (optional)
- Place all the ingredients into a bowl, except the fresh chilli. Mix well to combine and transfer to an airtight container, or food safe bag. Cook before the useby date on the beef.
- Place all the ingredients into a bowl, except the fresh chilli. Mix well to combine and transfer to an freezer safe container or bag. Defrost overnight in the fridge before cooking.
- Place the prepared beef into the slow cooker, and cook on low for 8 hours. When ready the beef will shred easily.