Ingredient Checklist


Instructions Checklist
  • In a 4-quart slow cooker combine steak, diced tomatoes with green chilies, sweet pepper, cubanelle pepper, jalapeño, onion, chili powder, cumin, and garlic powder until well mixed. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Instructions Checklist
  • Use a slotted spoon to place the beef, peppers, and onion onto tortillas. Top each fajita with 1 tablespoon shredded cheese, 2 slices of avocado and 1 teaspoon of light sour cream. Serve with lime wedges.


One 14.5-oz. can plain diced tomatoes can be substituted for the diced tomatoes with green chilies if less heat is desired.

Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

397 calories; 14 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 69 mg cholesterol; 528 mg sodium. 784 mg potassium; 36 g carbohydrates; 4 g fiber; 4 g sugar; 32 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 4 mcg vitamin b12; 212 mg calcium; 4 mg iron;