Friday, September 17, 2010

Steak Fajitas

Yes--in the crockpot. This worked out fantastic, although a bit too wet for the tortillas. Next time, I will probably add a little less liquid.

What's Needed:
4 ribeye steaks, trimmed of all fat
15 oz. can low-sodium diced tomatoes
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 medium onion, sliced
2 medium bell peppers (any color--I used red and yellow), julienned
1 T. parsley
12 tortillas (I prefer corn), warmed

Fat-free sour cream
Low-Sodium Salsa

1. Slice steak thinly into strips across grain. Place in crockpot.
2. Add tomatoes, garlic, cumin, chili powder, and salt.
3. Cover. Cook on LOW for 7 hours.
4. Add onions, peppers, and parsley.
5. Cover. Cook 1-2 horus longer, or until meat is tender.
6. Combine cornstarch and water until smooth. Gradually stir into crockpot.
7. Cover. Cook on HIGH 30 minutes, or until slightly thickened.

Husband's Grade: A+
PointsPlus: 3 (1/2 C. meat mixture, tortilla) Doesn't include sour cream or salsa.

Inspired by: Fix-It and Forget-It Lightly

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