“A cinch with jarred taco sauce! Transform a thrifty roast into a South-Of-The-Border sensation with onions and peppers cooked in a zesty blend of taco sauce and fajita seasoning mix! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
3hrs 15mins

Ingredients Nutrition

  • 1 12 ounces dry fajita seasoning mix
  • 3 12 lbs beef, bottom round or 3 12 lbs rump roast
  • 3 red peppers (1 1/2 pounds) or 3 green peppers, cut into 1 1/2-inch wide slices (1 1/2 pounds)
  • 1 lb onion, cut into 6 wedges (4 onions)
  • 16 ounces mild taco sauce
  • 12 cup water
  • 2 tablespoons all purpose flour
  • fresh cilantro, chopped (optional)
  • flour tortilla (optional)


  1. Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
  2. Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
  3. Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.

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