Crock-Pot Fajitas

• 1 1/2 lb. beef flank steak or chicken breast
• 1 onion, sliced
• 1 red pepper, cut into strips
• 1 Tbsp. cilantro
• 1 tsp. chili powder
• 1/4 tsp. salt
• 12 (8-inch) flour tortillas
• 1 green pepper, cut into strips
• 1 jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1 tsp. ground coriander
• 8 oz. can chopped tomatoes
• sour cream, guacamole, shredded Cheddar cheese, salsa (toppings)

1. Cut flank steak or chicken into portions.
2. In any size crock-pot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes.
3. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.
4. Remove meat from crock-pot and shred.
5. Return meat to crock-pot and stir.
6. To serve fajitas, spread meat mixture into flour tortillas and add favorite toppings.
7. Roll up tortillas. Serves 6 to 8.

beef flank, onion, red pepper, cilantro, chili powder, salt, flour tortillas, green pepper, pepper, garlic, ground coriander, tomatoes, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38053 (may not work)