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From Beth Sinclair’s Kitchen as per request: Crockpot Fajitas

1 small arm roast
1 ¼ cup pinto beans, rinsed
1-2 sliced white or yellow onion
1 can cream of mushroom soup
1 small can diced green chilies
2 cans Rotel
½ cup water
chili powder
ground cumin
pepper
garlic salt

Spray crockpot with Pam. Sprinkle spices on bottom. Add roast and sprinkle with spices. Layer beans, onions, and green chiles on top of meat. In separate bowl, mix water, soup, and Rotel tomatoes. Pour mixture on top of roast. Cook on low for 12 hours. DO NOT TAKE LID OFF WHILE COOKING. Serve with flour tortillas.

**If you are short on time, make this recipe the night before, put in refrigerator overnight; start crockpot the next morning. Put another ½ – 1 cup water. Cook for 12 hrs.

Lubbock is known for having great mexican food and this recipe is another reason why I love fajitas so much!

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