Fajita Steak

Becky Harder Monument, CO

Prep. Time: 10 Minutes
Cooking Time: 6–8 Hours


  • 15-oz. can tomatoes with green chilies
  • ¼ cup salsa, your choice of heat
  • 8-oz. can tomato sauce
  • 2 lbs. round steak, cut in 2-inch × 4-inch strips
  • 1 envelope dry Fajita spice mix
  • 1 cup water, optional

Ideal Slow Cooker Size: 4-Quart


  1. Combine all ingredients—except water—in your slow cooker.
  2. Cover and cook on Low 6–8 hours, or until meat is tender but not overcooked.
  3. Check meat occasionally to make sure it isn’t cooking dry. If it begins to look dry, stir in water, up to 1 cup.


Instead of the salsa, add 1 small onion, chopped, and 1 red bell pepper, cut in 1-inch pieces to Step 1. Mix ¼ cup flour and ¼ cup water in a jar with a tight-fitting lid. Shake until smooth. Fifteen–20 minutes before the end of the cooking time, pour slowly into stew, stirring while you do so that it blends well. Cover and continue cooking until the stew thickens.

Audrey L. Kneer Williamsfield, IL