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Beef Fajitas in the Slow Cooker
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Slow Cooker Beef Fajitas

When prepping this dish in advance, make sure that you transfer the useby date for the meat to your storage container/bag.
Course Meat & Fish Recipes
Cuisine Mexican/Tex-Mex
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6
Calories 550kcal
Author Michelle Ordever

Ingredients

  • 1 kg 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)

Instructions

For Meal Prep (fridge)

  • 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.

Meal Prep (freezer)

  • 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.

Slow Cooker

  • Place the prepared beef into the slow cooker, and cook on low for 8 hours. When ready the beef will shred easily.

    Beef Fajitas in the Slow Cooker

Nutrition

Serving: 1 | Calories: 550kcal | Carbohydrates: 16g | Protein: 50g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 177mg | Sodium: 149mg | Fiber: 2g | Sugar: 8g