Yummy Mexican Dump & Go Crock Pot Recipe!
This is a really good dump and go recipe. The beauty of this one is you can prep your veggies several days before hand…whenever you’ve time! Then, the morning you’re interested in having slow cooker fajitas for supper just grab those veggies from the refrigerator, the meat from the freezer and the spices from the cabinet…Toss, mix, cover and cook! Couldn’t be simpler really.
If you need to save even more time you can usually find fresh veggies pre-cut in the produce section and you can purchase pre-made fajita seasoning. McCormick’s brand is really good.
IF you’d rather save a bit more money or do organic then just chop your veggies over the weekend. You can make your own seasoning as well if you’d like. I honestly forgot to write down my recipe for the fajita seasoning BUT it’s pretty close to this one except I don’t use brown sugar. I prefer my fajitas not be sweet at all. So I didn’t use brown sugar and double or triple the cumin. That’s a total preference thing. If you decide to make your own just do one batch at a time ’til you get it perfected. You’ll find something that suits you to a “T” 🙂
At supper time serve this yummy mixture up with sour cream, guacamole and some sort of cheese. I used my 3-Ingredient Crockpot Queso but shredded cheeses are delicious as well. I didn’t use homemade refried beans but that’s something we do from time to time too.
Scroll down for this Slow Cooker Fajitas recipe…
- 1 pound beef steak, cut into strips
- 1 pound chicken tenders
- 2 cups sweet peppers, sliced
- 2 cups onions, sliced
- 2 cups tomatoes, sliced or diced
- 1 cup diced cilantro
- 3 tablespoons fajita seasoning
- 1-2 tablespoons lime juice
- Spray or oil the crockpot insert
- Place vegetables in the bottom of the slow cooker and lay meats over top
- Pour on the lime juice and sprinkle on the seasonings
- Cover and cook on low for 6-7 hours