Crockpot Beef and Peppers

Crockpot Beef and Peppers

Of course this is very fajita tasting, what with the peppers, onions, beef, seasoning, etc.  The texture is different though since the meat is cooked in the crockpot vs grilled so I just couldn't call it fajitas with a straight face.  The juice is sooooo good that I ate this as a soup, ladling some of the broth into my bowl.  I garnished with a big dollop of sour cream to give my soup a wonderful creaminess.  Feel free to add whatever condiments you would normally use for fajitas and throw into the bowl.  This made tons of food, which is great for lunch the next day. *INDUCTION FRIENDLY*

5 STARS
6 servings
4 net carbs per serving

1 1/2 to 2 pound beef flank or loin
1 can of diced tomatoes with green chili-undrained (Walmart Great Value had less carbs than Rotel, read the labels)
2 garlic cloves, minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp chili powder
2 TBSP chopped cilantro
1 tsp salt
1/2 onion, sliced
1 bag frozen sliced pepper slices (or 1 green, red and yellow

Slice steak across the grain.  Throw in crockpot with everything except peppers and onions.  Cook on low for 6 or 7 hours.  Throw in peppers and onions.  Cook on low for another 1-2 hours.  Serve with your favorite garnishes.