Thursday, January 12, 2006

Crockpot Beef Fajitas


1 lb. skirt steak, cut lengthwise across the grain into 4” strips
2 bell peppers, sliced lengthwise 1/2” thick
1-2 onions, sliced lengthwise
1 T lime juice
2 t chili powder
1 t cumin
1/2 t beef bouillon granules
1/2 c hot water

Place beef in crockpot; top with bell peppers and onions. Sprinkle with lime juice. Combine chili powder, cumin, salt, beef bouillon granules and water; pour over meat and vegetables. Cover and cook on Low for 6-7 hours or until tender. Serve with tortillas, guacamole, sour cream, and salsa.

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