Roast Beef and Tomato Fajitas

• 1 (2 1/2 pound) beef chuck roast
• 1 large onion, chopped
• 1 (14.5 ounce) can Del Monte Original Stewed Tomatoes (undrained), chopped
• 1 (4 ounce) can diced green chiles
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 green or yellow bell peppers, cut into bite-size strips
• 1 large onion, cut into thin wedges
• 1 (14.5 ounce) can Del Monte Original Stewed Tomatoes, drained and coarsely chopped
• 6 (8 inch) flour tortillas, warmed*
• Sour cream
• Guacamole
• Salsa
• Lime wedges

1. Trim fat from meat.
2. Cut meat in 2-inch pieces.
3. Place chopped onion in a 4- to 5-quart slow cooker.
4. Top with meat.
5. Combine the 1 can undrained stewed tomatoes, the green chiles, garlic, cumin, oregano and cayenne pepper in a medium bowl.
6. Pour over meat in slow cooker.
7. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
8. Using tongs or a slotted spoon, transfer meat to a large bowl.
9. Use two forks to pull meat apart into coarse shreds.
10. If desired, drizzle meat with a little cooking liquid to moisten (discard remaining liquid).
11. Cover to keep warm.
12. Heat oil in a large skillet over medium-high heat.
13. Add bell peppers and onion wedges.
14. Cook and stir for 4 to 5 minutes or until tender and starting to brown.
15. Stir in the remaining can stewed tomatoes; heat through.
16. Spoon about 1/2 cup meat** and 1/2 cup pepper mixture onto one side of each warmed tortilla.
17. Fold tortilla in half over filling.
18. Top with sour cream, guacamole and salsa.
19. Serve with lime wedges.

beef chuck roast, onion, del monte, green chiles, garlic, ground cumin, oregano, cayenne pepper, vegetable oil, green, onion, del monte, flour tortillas, sour cream, salsa, wedges

Taken from allrecipes.com/recipe/roast-beef-and-tomato-fajitas/ (may not work)