Slow Cooker Steak Fajitas

This was such a delicious and easy way to enjoy fajitas for dinner from the crockpot. I grabbed some steaks from Lidl (about a pound worth) sliced it up and added it to the slow cooker with a bunch of green and red peppers and red onion and my two secret ingredients: homemade fajita seasoning and liquid aminos.

For the homemade fajita seasoning, I whisked together the following ingredients:

  • 1/4 cup chili powder
  • 2 tbsp. cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. parsley

This recipe doesn’t include chicken bouillon, which is used in some other homemade fajita seasoning recipes, so it’s paleo and Whole30 approved.

Crockpot Steak Fajitas

Ingredients:

  • 1 lb. steak, diced into thin strips
  • 1/2 green pepper, diced into thin strips
  • 1/2 red pepper, diced into thin strips
  • 1/2 red onion, diced into thin strips
  • 4 tbsp. fajita seasoning
  • dash liquid aminos

Cook on low for 4 hours, or on high for 2 hours. Serve on whole wheat tortillas or in a bowl with cauliflower rice, black beans, lettuce, Greek yogurt, guacamole and tomatoes. Yum!

Advertisements

Slow Cooker Cuban Beef

The trick to this delicious dish is a quick sear on both sides of your beef roast. Paired with rice and black beans, it’s a hearty, cold weather meal the whole family will enjoy.

Sizzle some diced garlic in about a tablespoon of oil, then sear your beef roast on both sides for about five minutes a side. Next, drop it into your slow cooker and add 2 cans of tomato sauce, 1 medium diced green pepper, 1 medium diced onion, 1 small can chopped green chiles, 2 tablespoons of tomato paste, 2 teaspoons dried oregano, 2 teaspoons salt, 2 teaspoons ground cumin, 1 tablespoon white vinegar and 1/2 teaspoon red pepper flakes. Cook on low for eight hours.

About thirty minutes before the meat is done cooking, you can start the rice. Next, heat a tablespoon of oil and saute a medium red onion and 4 cloves of diced garlic. Add in two cans of black beans and a cup of warm water and bring to a boil, then turn the heat back down to a simmer. Add your spices:  1 teaspoon salt, 1 teaspoon cumin and 1 teaspoon chipotle chile powder. When you’re ready to serve, dice some cilantro to sprinkle over and slice some fresh limes to squeeze on top.

By now, your beef should be soft and tender. Shred it and serve the meat with the rice and beans. You can also do like I did and pack it for lunches for the week!

 

IMG_1067