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Ingredients
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1 (1 1/2 pound) beef flank steak, cut into six equal portions
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1 (8 ounce) can chopped tomatoes
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1 onion, sliced
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1 green bell pepper, sliced into strips
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1 red bell pepper, sliced into strips
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1 jalapeño pepper, seeded and chopped
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2 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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¼ teaspoon salt
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6 large flour tortillas, or as needed
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1 cup shredded Mexican cheese blend
Directions
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Place flank steak pieces into a slow cooker. Stir in tomatoes, onion, bell peppers, jalapeño pepper, garlic, chili powder, cumin, coriander, and salt.
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Cook on Low for 8 to 10 hours or High for 4 to 6 hours, until steak is fall-apart tender.
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Remove steak from the slow cooker and shred. Return to the slow cooker and stir into the sauce.
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Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.
Recipe Tip
For a spicer version, substitute a serrano pepper for the jalapeño. You can use corn tortillas instead of flour tortillas if you like.
Nutrition Facts (per serving)
598 | Calories |
23g | Fat |
69g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 598 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 10g | 48% |
Cholesterol 52mg | 17% |
Sodium 1050mg | 46% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 6g | 21% |
Total Sugars 6g | |
Protein 28g | 56% |
Vitamin C 49mg | 55% |
Calcium 187mg | 14% |
Iron 7mg | 36% |
Potassium 572mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.