Mexican food to me is the perfect summer dinner. Left overs are fantastic for lunch, but there’s one problem when you are trying to stick to a keto or LCHF way of eating – all those pesky carbs!
My solution is usually very simple – turn everything into a salad. Normally fajitas are heavy on the capsicum and wrapped in a tortilla, often served with a side of spiced rice. In this take, we create a delicious, filling salad that is loaded with healthy fats and protein.
The slow cooker isn’t just for wintery casseroles and curries, this dish makes the most of the slow cooking process to deliver a hearty pulled beef that works beautifully with the fajita seasoning.
We don’t eat the vegetables in the bottom of the slow cooker, they are merely there to add flavour so you don’t have to count them in your carbs for the day. That’s always a win!
Slow Cooked Mexican Beef Fajita Salad
- 1kg grams chuck beef or other cheap, fatty cuts of beef,
- 1 400 gram can of diced tomatoes
- 1 carrot
- 1 brown onion
- 1 stick of celery
- 1 large head of lettuce
- 1 cup Grated cheese
- Sour cream
- 1 punnet Cherry tomatoes
- Chop the beef into large 2cm cubes (uneven is fine), removing any sinew but keep the fat. In a hot, oiled frying pan, sear all sides.
- Roughly chop the carrot, onion and celery and put in the base of the slow cooker.
- Combine all Fajita Seasoning ingredients, and mix with the can of tomatoes and ½ a cup of water. Put the beef chunks on top of the chopped veggies in the slow cooker and pour over the tomato mixture.
- Cook on low for 6- 8 hours until the meat is falling apart and tender.
- Remove the meat (not using the vegetables underneath – compost them if you can!) and shred the meat, using some of the juice in the slow cooker if it looks a little dry. Serve atop a salad of lettuce, chopped avocado, cheese, sour cream and tomatoes.
- Alternatively you could wrap up everything in lettuce leaves and have it like a burrito! Yum Yum