SLOW COOKER FAJITA STEW
This is a great departure from the typical chicken taco soup for when I want a healthier mexican flavored dish. The tomatoes, please use your best judgement on the type of tomatoes -- I have used both the rotel tomatoes and just plain tomatoes depending on what's on hand :D But use them to the taste of your family. This is a chunky stew with a thin broth -- not thick like a chowder. Also I like to use Kathy's Recipe #28011 for the fajita seasoning! Mmmm love it! :D
Provided by SarahBeth
Categories Stew
Time 7h20m
Yield 1 pot of stew, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine stew meat with onion, beef broth and corn in a 3-4 quart slow cooker.
- Mix together fajita seasoning mix (either purchased or your own homemade)with the garlic, lime juice, hot sauce (if using) and undrained tomatoes and pour over beef.
- Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.
- Dish into bowls and garnish with cilantro on top, or stir in chopped cilantro just before serving.
- Serve with tortilla chips and dollops of sour cream with a sprinkle of cheese.
Nutrition Facts : Calories 205, Fat 5.6, SaturatedFat 2.3, Cholesterol 72.6, Sodium 96.2, Carbohydrate 14, Fiber 2.4, Sugar 2.9, Protein 26.8
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