When the weather is cooler I like to make an easy, no fuss fajita (no grilling outside). It takes about two minutes to prep for the crock pot and more time to pile on desired toppings like, cheese, pico de gallo, sour cream, avocado, you name it.
I start with a large piece of inexpensive steak like a flank, skirt or whatever is snagged on clearance works too! I’ve used a chuck roast or bottom round roast as well. This allows for more leftovers for the freezer to thaw and enjoy this same meal later. Simply freeze meat with a little broth in a quart size freezer bag. Re-heat in the microwave on high about five minutes.
Here’s my two minute secret weapon: freezer southwest rub. I season the meat with this flavorful homemade seasoning I have stashed on the side of my freezer door. I use it on a variety of beef, chicken, fish and pork. That’s why I make a triple batch to last a while.
After I season right inside the crock pot by heavily sprinkling on the top and flipping the meat over and repeating on the bottom, I add a 1/2 cup water and set the temperature to high for eight hours. After four hours, I top with bell pepper and onion slices. Voila’, it’s a no fuss dinner. It might take you longer to decide what toppings you’d like with this flavorful beef. Place drained beef (with a slotted spoon or fork) on a tortilla. We like to eat our fajitas with another freezer favorite, pintos and cheese.
I also use this same shredded beef for southwest steak sandwiches on sub rolls and cheddar cheese. It’s another way to use your freezer beef.
Shredded Beef Fajitas
- Season skirt, flank or flat iron steak(s) well with southwest freezer rub. (Chuck roast and/or bottom round roasts work, too).
- Add 1/2 cup water. Set crock pot temperature on high for eight hours.
- After four hours, lay red, yellow or green bell pepper slices and onions on top of the meat.
- Drain meat with a slotted spoon or tongs and serve on tortillas.
- Top with your favorite fajita or taco toppings: homemade pico de gallo, salsa, sour cream, cheese, chopped avocado, sour cream. Fold burrito style and enjoy.
- Freeze leftover shredded beef with broth in a quart size freezer bag.
- Reheat in microwave or stove-top for five minutes or until hot.