roast beef and tomato fajitas

Ingredients

• Servings: 6
• 1 (2 1/2 pound) beef chuck roast
• 1 large onion, chopped
• 1 (14.5 ounce) can del monte® original stewed tomatoes (undrained), chopped
• 1 (4 ounce) can diced green chiles
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 green or yellow bell peppers, cut into bite-size strips
• 1 large onion, cut into thin wedges
• 1 (14.5 ounce) can del monte® original stewed tomatoes, drained and coarsely chopped
• 6 (8 inch) flour tortillas, warmed*
• sour cream
• guacamole
• salsa
• lime wedges

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 10 hrs 25 mins


• trim fat from meat. cut meat in 2-inch pieces. place chopped onion in a 4- to 5-quart slow cooker. top with meat.
• combine the 1 can undrained stewed tomatoes, the green chiles, garlic, cumin, oregano and cayenne pepper in a medium bowl. pour over meat in slow cooker. cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
• using tongs or a slotted spoon, transfer meat to a large bowl. use two forks to pull meat apart into coarse shreds. if desired, drizzle meat with a little cooking liquid to moisten (discard remaining liquid). cover to keep warm.
• heat oil in a large skillet over medium-high heat. add bell peppers and onion wedges. cook and stir for 4 to 5 minutes or until tender and starting to brown. stir in the remaining can stewed tomatoes; heat through.
• spoon about 1/2 cup meat** and 1/2 cup pepper mixture one side of each warmed tortilla. fold tortilla in half over filling. top with sour cream, guacamole and salsa. serve with lime wedges.