Source: Parents Magazine


Recipe Summary test

15 mins
6 hrs
6 hrs 15 mins


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.

  • 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; fat 14g; cholesterol 69mg; saturated fat 4g; carbohydrates 36g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 32g; vitamin a 1214.8IU; vitamin c 36mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 5.9mg; vitamin b6 0.6mg; folate 44.4mcg; vitamin b12 3.5mcg; sodium 528mg; potassium 784mg; calcium 212mg; iron 4.3mg.