Flank Steak Fajitas

Ingredients

1 1/2 - 2 lb beef flank steak, cut into thin strips

1 can (10 oz) diced tomatoes and green chilies, undrained

2 garlic cloves, mimced

1 jalapeno pepper, seeded and chopped

1 T minced fresh cilantro

1 t chili powder

1/2 t ground cumin

1/4 t salt

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

8-10 flour tortillas (7-8 inches)

Sour cream, salsa and shredded cheddar cheese, optional

Directions

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.

Using a slotted spoon, place about 1/2 c beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired

Yield: 8-10 servings

Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.