Fajitas — March Madness Perfection

When I first looked at this recipe, I thought: NO WAY. However, as I idly read through the related blog (http://www.stacymakescents.com/crock-pot-beef-fajitas), I found the recipe ultimately became spices, meat, slow cooker, so I gave it a shot. Since I tend to be pretty clueless about meat cuts, it was helpful to me to read as long as you have 2-2.5 lbs o’beef — it did not matter. This recipe was flavorful and a home run as my mother says.

In short this recipe is: Spices + Meat + Brown = Ready for slow cooker.

The Spices
The Spices

Beef Fajitas (Modified)
2 ½ pound beef roast (I used chuck roast, but apparently any cut will do)
1/2 yellow onion sliced
3 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons paprika
1 teaspoon of chopped/bottled garlic
1 teaspoon onion salt
1 teaspoon pepper

1. Combined spices, coat meat, browned meat (3 minutes on each side…not required it just seals in alot of flavor), cook or store in freezer.
2. When ready cook on low for 8 hrs.
3. We served with salsa, sour cream on tortillas (so not 100% Paleo…). We didn’t have any bell peppers etc.

Note: For a Paleo version, the cooked beef was delicious by itself and I would have served with lettuce.

Helpers Mean:  Quick, Easy, Fast Recipes.  Period.
Helpers Mean: Quick, Easy, Fast Recipes. Period.

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