Slow Cooker Beef Fajita Tacos
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Serves: 6
INGREDIENTS
1 (2½ pound) beef roast
1 large onion, thinly sliced
1 (4 ounce) can diced green chiles
4 cloves, garlic
1 Tbsp ground cumin
1 tsp dried oregano
½ tsp cayenne pepper
1 cup salsa
10 sweet mini peppers, seeded and sliced
avocado
spinach, chopped
corn tortillas (optional)
cheese
MANGO SAUCE
2 cups diced mangos
1 can tomato sauce
2 Tbsp olive oil
1 cup broth
¼ cup chili powder
2 tsp cumin
1 tsp dried oregano leaf
1 tsp garlic powder
½ tsp salt
INSTRUCTIONS
In a slow cooker add beef roast, onion, green chiles, garlic, cumin, oregano, cayenne pepper, and salsa, place sliced peppers on top.
Cook on low 8-10 hours or high 5-6.
Remove peppers and set aside.
Shred meat and place back in slow cooker.
In a small saucepan add tomato sauce, chili powder, broth, cumin, oregano leaf, garlic powder and salt and mango chunks. Combine all ingredients well.
Over medium heat, slowly add in olive oil and let simmer, stirring continuously for 5 minutes. Remove from heat, place in blender and puree until smooth.
Heat tortillas, add cheese, shredded meat, peppers, avocado, spinach and drizzle with mango sauce.