Flank Steak Fajitas

Our family loves Mexican food, and this is one of our favorites.

• Ready In: 8 hrs 10 mins
• Serves: 8-10

Ingredients

• 1 1⁄2-2  lbs beef flank steak, cut into thin strips
• 1 (10 ounce) can  diced tomatoes and green chilies, undrained
• 2  garlic cloves, minced
• 1  jalapeno pepper, seeded and chopped
• 1  tablespoon  minced fresh cilantro or 1  tablespoon parsley
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1  medium  sweet red pepper, julienned
• 1  medium green pepper, julienned
• 8 -10  flour tortillas (7 to 8 inches)
•  sour cream (optional)
•  salsa (optional)
•  shredded cheddar cheese (optional)

Directions

1. Place beef in a slow cooker. In a bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
2. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.