Slow Cooked Mexican Beef Fajita Salad
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.
Servings 6
Calories 410 kcal
- 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
Fajita Seasoning
- 1 teaspoon Chili Powder or flakes
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Powder more if you like it HOT
- 1 teaspoon ground cumin
To Serve
- 1 large head of lettuce
- 1 cup Grated cheese
- Sour cream
- Avocado
- 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
Calories: 410kcalCarbohydrates: 7gProtein: 38gFat: 25gSaturated Fat: 12gCholesterol: 134mgSodium: 661mgPotassium: 828mgFiber: 2gSugar: 3gVitamin A: 2775IUVitamin C: 5.4mgCalcium: 197mgIron: 4.5mg