Slow Cooker Shredded Beef Fajitas
Slow Cooker Shredded Beef Fajitas
Ingredients
For the Beef Fajitas
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, large, sliced
- 2 bell peppers, large, any color, sliced
- 3 garlic, cloves, minced
- 1 cup beef broth, low sodium
- 2 tablespoons tomato paste
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons fajita seasoning
- 1/2 cup uncooked white rice, long grain
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 8 flour tortillas, small, warmed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 2
Transfer the browned ground beef to the slow cooker. Add the sliced yellow onion, bell peppers, minced garlic, beef broth, tomato paste, lime juice, fajita seasoning, salt, and black pepper to the slow cooker. Stir well to combine all ingredients.
⏱️ 5 min
- 3
Stir in the uncooked white rice, ensuring it is submerged in the liquid.
⏱️ 1 min
- 4
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender and easily shredded, and the rice is fully cooked and has absorbed most of the liquid.
⏱️ 240 min
- 5
Once cooked, use two forks to shred the beef directly in the slow cooker. Stir the shredded beef to combine it thoroughly with the rice and vegetables, ensuring everything is well coated in the flavorful sauce.
⏱️ 4 min
- 6
Serve the warm shredded beef fajita mixture in warmed flour tortillas. Offer shredded Monterey Jack cheese, sour cream, fresh cilantro, and lime wedges as toppings for guests to customize their fajitas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Shredded Beef Fajitas
Ingredients
For the Beef Fajitas
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, large, sliced
- 2 bell peppers, large, any color, sliced
- 3 garlic, cloves, minced
- 1 cup beef broth, low sodium
- 2 tablespoons tomato paste
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons fajita seasoning
- 1/2 cup uncooked white rice, long grain
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 8 flour tortillas, small, warmed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 2
Transfer the browned ground beef to the slow cooker. Add the sliced yellow onion, bell peppers, minced garlic, beef broth, tomato paste, lime juice, fajita seasoning, salt, and black pepper to the slow cooker. Stir well to combine all ingredients.
⏱️ 5 min - 3
Stir in the uncooked white rice, ensuring it is submerged in the liquid.
⏱️ 1 min - 4
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender and easily shredded, and the rice is fully cooked and has absorbed most of the liquid.
⏱️ 240 min - 5
Once cooked, use two forks to shred the beef directly in the slow cooker. Stir the shredded beef to combine it thoroughly with the rice and vegetables, ensuring everything is well coated in the flavorful sauce.
⏱️ 4 min - 6
Serve the warm shredded beef fajita mixture in warmed flour tortillas. Offer shredded Monterey Jack cheese, sour cream, fresh cilantro, and lime wedges as toppings for guests to customize their fajitas.
⏱️ 5 min