Crock Pot Fajitas
by Janet Papke
serves: 12
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defrost venison the night before |
Ingredients: |
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1 lb |
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venison round steak |
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1 lrg |
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onion |
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1 ea |
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green, red, yellow pepper |
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3/4 t |
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salt |
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12 |
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jalepeno from jar |
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1 can |
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15 oz black beans |
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2 T |
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lime juice |
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4 T |
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Zippy Zonya Mexi Mix |
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12 |
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flour torfillas 6" |
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3 |
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ripe tomatoes chopped |
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1 C |
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shredded lettuce |
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3/4 C |
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fat-free sour cream |
Directions: |
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8 hours before serving:
Trim meat well of fat and but into 6 portions place into slow cooker
Cut vegatables into strips and place in slow cooker
Add to slow cooker salt, beans, jalepeno, lime juice, and seasonings, mix well
Cook on low 7 to 8 hours
Just before serving break into bite sized chunks
serve with warm tortillas
Can use the liquid left in crock pot for soup
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