Slow Cooker Steak Fajitas

Someone brought this to Shelly after she had Hannah. I got the recipe and finally got around to making for the family. I love that it's slow cooker.  I doubled the cooking time and cooked it on low.

• Prep Time: 15 mins
• Total Time: 3 hrs 15 mins
• Servings: 6-8                                                                                                                     

Ingredients

• 1 1/2 lbs boneless sirloin, cut into thin strips
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 -2 garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 6 -8 flour tortillas                                                                                                                                                                                                           

shredded cheddar cheese (optional)

salsa (optional)

guacamole (optional)

sour cream (optional)

shredded lettuce (optional)

chopped tomato (optional)

chopped onion (optional)

Directions

1. Brown the steak in oil.
2. Place the steak and drippings into the crock pot.
3. Add lemon juice, garlic, cumin, salt, and chili powder.
4. Mix well.
5. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
6. Add green pepper and onion; cover and cook for 1 hour more.

Directions

7. Warm the tortillas.
8. Spoon beef and veggies down the center of the tortillas.
9. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
10. Fold in the sides of the tortillas and serve immediately.

Slow Cooker Chicken Taquitos

This is a recipe I had at Jessica's. She pre-made them and froze them.  

They are delicious and the sort of thing your kids will love.

Ingredients;

2-3 boneless, skinless chicken breasts

1 (1 oz) taco seasoning packet

6 oz cream cheese

1/4 cup water

1 1/2 cups shredded cheddar cheese

12 (6 inch) flour tortillas

1 Tablespoon butter, melted

salsa for dipping

Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water. Cook on high for 4-6 hours or 6-8 hours on low.

Preheat oven to 400 degrees. 

Shred chicken in your slow cooker with two forks, then add cheddar cheese. Stir to combine.

Place small amount of chicken mixture on tortilla, roll up, and place seam down on baking sheet.

Brush with melted butter, then cook for 8-12 minutes,until edges turn golden.

Serve with salsa.