Healthy slow cooker fajita stew

I’ve noticed that a lot of readers come here looking for crockpot and slow cooker recipes. Since I aim to please, I’ll be sharing a few of the ones I’ve recently made for my family.

This one is based on a recipe by Sara Puskar and
Nancy Wagner Graves that was featured in FIX-IT and FORGET-IT LIGHTLY: Healthy, Low-Fat Recipes for Your Slow Cooker.

Slow-Cooker Fajita Stew

Makes 8 servings

(Ideal slow cooker size: 3- or 4-quart)

Ingredients:

3 lbs. stew meat*
3 small onions, chopped
2 Tbsp. McCormick’s Taco Seasoning
14-oz. can diced tomatoes, undrained
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces

Directions:

Trim excess fat from stew meat and cut into 2 inch pieces.
Combine with onion in slow cooker.
Mix together taco seasoning and undrained tomatoes. Pour over beef.
Place cut-up peppers on top.
Cover. Cook on low 6-8 hours or until beef is tender.

Nutritional information per serving for top round steak:

320 calories
7g fat
85mg cholesterol
330 mg sodium
31g total carbohydrate
2g fiber
3g protein

Weight Watchers POINTS depend on the type of meat used. All other ingredients are “free.”

Tips:

*Boneless beef top round steak is good. I used venison. You could try buffalo or even a pork loin roast.
Serve with corn tortillas, salsa, cilantro and avocado slices.
You can also make a fajita bowl by serving the stew over brown rice or cooked quinoa.

Looking to buy a slow cooker? Check out the This Mama Cooks! Open Sky Shop and my listing for a 5-quart chrome Crock-Pot.