This veggie-heavy dish was a great way to use up some summer squash and zucchini in my fridge to make these Crock Pot Steak Fajitas. Use this recipe to bring the restaurant fajitas you love home, minus the 500* sizzling plate, of course!
Crock Pot Steak Fajitas
Ingredients
Fajita Seasoning:
- 1.5 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Pepper
- 1 tsp Salt
- 0.5 tsp Paprika
- 0.5 tsp Oregano
- 0.25 tsp Red chili pepper flakes
- 0.25 tsp Garlic powder
- 0.25 tsp Onion powder
Remaining Ingredients:
- 2 lb Beef (either "fajita cut" or eye of the round roast), sliced thin
- 15 oz Salsa (or diced tomatoes)
- 2 tbsp Fajita seasoning (see mix above)
- 1 package Frozen corn (optional)
- 2 Zucchini and summer squashes, finely chopped (optional)
- 1 Onion, sliced
- 1 Bell pepper, sliced
Instructions
- Start by spraying crock pot with Pam or other non-stick spray.
- If using eye of round roast, slice finely into finger sized/width pieces and add into crock pot with seasoning mix, spreading to cover.
- Sprinkle fajita seasoning over beef and add in salsa and remaining ingredients to the slow cooker, stirring to mix well.
- Cook HIGH 2-3 hours, or LOW 4-6. If using the roast, cooking time may need to be extended an hour or so to make sure the meat is fork tender and falls apart.
- Serve with rice, tortillas, or pita bread, and enjoy!