A simple and quick to prepare for the freezer, and so fast to get going in the slow cooker. These are my favorite kind of “no-cook” dinners. And these shredded fajitas will not disappoint! Enjoy!
Ingredients
- 2 lbs beef chuck roast
- Salt and pepper
- 1/2 cup red salsa
- 1 Tbsp lime juice
- 1 packet taco seasoning
- 12 oz. fajita blend veggies
- 12 flour tortillas
- Garnish: shredded cheese or sour cream
- Side: salad
Instructions
Cooking Directions for Single Meal
-
Place the beef roast into the base of the slow cooker and season with salt and pepper.
-
In a mixing bowl, combine the red salsa, lime juice, taco seasoning and frozen fajita veggies. Pour over the top and around the beef roast in the slow cooker.
-
Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the beef with 2 forks and mix into the sauce. Assemble shredded beef and veggies into tortilla with favorite toppings like shredded cheese or sour cream.
-
Prepare salad.
-
Serve Slow Cooker Shredded Beef Fajitas with side salad.
Freezeasy Meal Prep Directions
-
In a mixing bowl, combine 1 cup red salsa, 2 Tbsp lime juice, 2 packets taco seasoning, and 2 bags of frozen fajita veggies.
-
To a gallon-size plastic freezer baggie, add the beef chuck roast, salt and pepper, and the sauce and veggies.
-
Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
-
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.
-
Once cooked, shred the beef with 2 forks and serve on tortillas with favorite toppings.
-
Serve with salad.
