PER SERVING (1 1/3 cups): 151 calories, 3g fat, 493mg sodium, 18g carbs, 2.25g fiber, 4g sugars, 13.5g protein -- PointsPlus® value 4*
It's like an underwater platter of steak 'n veggie fajitas! Except the water is actually a yummy seasoned beef broth, and you don't need to hold your breath to eat it...
12 oz. raw lean beef filet, thinly sliced into bite-sized strips
2 tbsp. (about half of a 1-oz. packet) dry fajita seasoning, divided
One 14.5-oz. can diced tomatoes with chilies (not drained)
1 large russet potato (about 13 oz.), peeled and cubed
1 large onion, thinly sliced into bite-sized strips
2 bell peppers, seeded, thinly sliced into bite-sized strips
2 portabella mushrooms, sliced into bite-sized strips
4 cups (32 oz.) reduced-sodium fat-free beef broth
1 tsp. chopped garlic
2 tbsp. cornstarch
Optional topping: chopped fresh cilantro
Season beef with 1/2 tbsp. fajita seasoning and set aside.
Put remaining 1 1/2 tbsp. fajita seasoning and all other ingredients except beef and cornstarch in a slow cooker and gently stir to combine. Add beef and stir again.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until beef is cooked through and veggies are soft.
In a small dish, combine cornstarch with 2 tbsp. cold water and stir to dissolve. Turn off the slow cooker. Add mixture and stir well. Allow to thicken, uncovered, about 5 minutes.
If you like, top each serving with a bit of cilantro. Now eat!
MAKES 8 SERVINGS