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Slow Cooker Fajita Stew

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“This is a great departure from the typical chicken taco soup for when I want a healthier mexican flavored dish. The tomatoes, please use your best judgement on the type of tomatoes -- I have used both the rotel tomatoes and just plain tomatoes depending on what's on hand :D But use them to the taste of your family. This is a chunky stew with a thin broth -- not thick like a chowder. Also I like to use Kathy's Fajita Seasoning Mix for the fajita seasoning! Mmmm love it! :D”
READY IN:
7hrs 20mins
SERVES:
8
YIELD:
1 pot of stew
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine stew meat with onion, beef broth and corn in a 3-4 quart slow cooker.
  2. Mix together fajita seasoning mix (either purchased or your own homemade)with the garlic, lime juice, hot sauce (if using) and undrained tomatoes and pour over beef.
  3. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.
  4. Dish into bowls and garnish with cilantro on top, or stir in chopped cilantro just before serving.
  5. Serve with tortilla chips and dollops of sour cream with a sprinkle of cheese.

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