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Recipe Summary

prep:
25 mins
slow-cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
Servings:
50
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Ingredients

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Directions

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  • Lightly coat a large skillet with cooking spray. Heat skillet over medium-high; add stir-fry strips. Cook and stir until brown. Drain off fat.

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  • In a 3 1/2- or 4-quart slow cooker stir together the water, mustard, and fajita seasoning. Add stir-fry strips, stirring to coat.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Using a slotted spoon, transfer meat to a cutting board. Discard cooking liquid. Use two forks to pull meat apart into shreds.

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  • Divide meat mixture evenly among the warmed tortillas. Top each tortilla with sweet peppers and, if desired, cilantro and/or green onions. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, secure each bite with a decorative toothpick.

*Tip:

To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until heated through.

Nutrition Facts

60 calories; total fat 2g; saturated fatg; cholesterol 12mg; sodium 311mg; carbohydrates 6g; fiberg; protein 5g; vitamin a 146IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg.

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