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Fajita Steak

*5 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 6 servings
Prep. Time: 10 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
15-oz. can diced tomatoes with green chiles
¼ cup salsa, your choice of mild, medium, or hot *be sure you choose a gluten-free brand to keep this recipe gluten-free
8-oz. can tomato sauce
2 lbs. round steak, cut in 2×4-inch strips
1 envelope dry fajita spice mix *be sure to choose a gluten-free brand to keep this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients in a gallon-sized freezer bag and smoosh everything together.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: This recipe is so easy to assemble, you may consider doubling the ingredients now and prepping 2 freezer-bag meals instead of just 1.
    Information for Freezer Bag:
    FAJITA STEAK
    Makes 6 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking:
    1 cup water, optional
    Serving Suggestion: Serve meat with fried onions and green peppers. Offer shredded cheese, avocado chunks, and sour cream as toppings. Let individual eaters wrap any or all of the ingredients in flour tortillas.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 6–8 hours, or until meat is tender but not overcooked.
  4. Check meat occasionally to make sure it isn’t cooking dry. If it begins to look dry, stir in water, up to 1 cup.

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