Slow cooked for 8 hours, this spiced beef becomes meltingly tender. Combined with fresh salad, sour cream and cheese, a quick weeknight meal is on the table in no time.
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.
Slow Cooked Mexican Beef Fajita Salad https://aussieketoqueen.com/slow-cooked-mexican-beef-fajita-salad/ February 26, 2017