Steak Fajitas with Tomato-Corn Relish

A colorful corn relish adds fresh flavor to spicy, slow-cooked beef fajitas.

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Servings 12

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ingredients 17
Prep Time 30 min
Total Time 7 hr 15 min

Ingredients

Fajitas

1: cup thick and chunky cilantro salsa

2: cloves garlic, finely chopped

1 1/2: teaspoons chipotle chili pepper powder

1/2: teaspoon salt

1/2: teaspoon ground cumin

1 1/4: to 1 1/2 lb beef flank steak, trimmed of fat

1: sweet onion, cut into 3/4-inch wedges

1: medium red bell pepper, cut into 3/4-inch strips

1: medium yellow bell pepper, cut into 3/4-inch strips

12: low-fat flour tortillas (8 inch)

: Fat-free sour cream, if desired

Relish

1: can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained

1: large tomato, chopped (about 1 cup)

3: tablespoons finely chopped cilantro

1: tablespoon lime juice

1/8: teaspoon salt

: Freshly ground black pepper, if desired

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
2 Cut beef into 3x1/2x1/2-inch strips; stir into mixture in cooker.
3 Cover; cook on Low heat setting 6 to 7 hours.
4 Add onion and bell peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
5 To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.