Crockpot fajitas - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

MiladyB · 01-17-2009, 10:56 PM

CROCKPOT FAJITAS

(use a large crockpot.....this makes a lot of food)

3 lb. lean boneless roast
(coat both sides with chili powder and place in bottom of crockpot)

Layer the following items in order on top of the roast. Do not stir until done.

1 large onion, chopped
2 1/2 C uncooked red beans (pinto beans)
2 cans Rotel tomatoes, chopped
1 can cream of mushroom soup
1 can chopped green chili peppers
1 can jalapeno peppers (optional)
1 1/2 t. oregano
2 t. salt
1 C water

Cook on low for 12-14 hrs......depends on your crockpot. (You may need to add a little water during cooking if your crockpot is hotter than some....just make sure you have enough water to cook the beans!). Stir when done and shred roast with a long pronged fork.

Serve it with tortillas, pico de gallo, guacamole, sour cream, shredded cheese.....all the regular tortilla trimmings....for other people.

For us eat like a casserole with the trimmings on the top.

Skinny Boy · 01-18-2009, 07:56 AM

That sound really good! I will have to try it out. We just bought a small roast at the store this week.

gina0922 · 04-25-2009, 04:16 PM

As soon as I get back to regular foods this is on my short list for "Must Cook" recipes! I am all about anything with the Mexican flavors. I can't wait to give this a try!!

foxyfuzz · 04-25-2009, 05:51 PM

I've made this before. It turns out really good. More like soup I think and hubby told me also, but still so good. And mushy so the mushy stage eaters can chew on this also. This was my first taste of beef after surgery and it went down awesome!

Crimson Kittie · 04-25-2009, 07:53 PM

That sounds delish!! Thanks Milady

gina0922 · 04-26-2009, 10:57 AM

Quote:

Originally Posted by foxyfuzz

I've made this before. It turns out really good. More like soup I think and hubby told me also, but still so good. And mushy so the mushy stage eaters can chew on this also. This was my first taste of beef after surgery and it went down awesome!

OMG thankyou! I thought I would have to wait till I was completely on regular food to try this

exanimatebylove · 04-26-2009, 11:52 AM

mmmm... this sounds tasty!!

Maybe when I am on mushy foods I can try it.

I have like 700 things I wanna try.

Any ideas on the nutritional facts in this?

GrandmaRose · 04-26-2009, 04:13 PM

I'm going to put this into the pot tonight at 7 p.m. and then finish it (chopping the beef) tomorrow morning at 9 a.m. before I go to clean my mom's house. I got tortilla shells for DH. I'll eat this plain when I get home. I am substituting for the chilli powder so it's more Mexican: cumin, garlic salt and pepper. (to rub the roast).

Will let you know how it turns out. The beans are soaking in water already.

GrandmaRose · 04-27-2009, 05:20 PM

Okay, here goes: This stuff is delicious! I wonder how much protein is in it? It has to be a lot. I used a two-pound roast (chuck) to save space, and I'm glad I did. It was PLENTY with all those beans. I also split the roast into two layers - cutting it cross-ways BEFORE I cooked it - and it was easier to shred without those long, stringy pieces.

DH ate his on tortillas rolled up. I added a little sour cream and ate mine from a bowl. Be sure to measure this - as too much will cause pain, I'm sure! It's pretty dense protein with all that beef in there.

I will be making this again, that's for sure. Oh, and I cooked it on low for nearly 20 hours to get the beans soft enuf for me. I guess I could have used the high setting and cooked it less time, but I was afraid it would boil over!

MiladyB · 04-28-2009, 11:24 AM

I plugged this in and got this for the nutritional stats. This is for 20 servings. And I used a lean beef tip roast.

Calories 236
Fat 6.8
Cholesterol 55mg
Sodium 266mg
Carbs 18.3
Fiber 4.2
Protein 25.5