The Originators of Quick & Easy Cooking!

Free Offer
Super Simple One-Pot Recipes: 21 of the Best One-Pot Meals

This FREE eCookbook has the perfect recipe for any night of the week. This collection has it all: from easy chicken dinners, to slow-cooked beef, and quick pasta dishes weve got you covered with the best of our one-pot meals!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Fajita Beef 'n' Rice

(1 Votes)
9 Hr

Fajita Beef 'n' Rice is similar to the Cuban dish ropa viejo, meaning "old clothes." Don't be fooled by the name 'cause this flavorful dish is traditionally made with leftover meat, usually pot roast, that's shredded and cooked in a tomato sauce.

What You'll Need

  • 1 (4-pound) boneless top chuck roast
  • 2 teaspoons fajita seasoning
  • 2 (14-1/2-ounce) cans Mexican-style stewed tomatoes, undrained
  • 6 cups warm cooked rice
  • 1/3 cup chopped fresh cilantro or parsley
  • 1/4 cup lime juice

What to Do

  1. Trim excess fat from roast. Rub both sides of roast evenly with fajita seasoning. Place roast in a 5- to 6-quart round slow cooker; top with stewed tomatoes.
  2. Cover and cook on HIGH setting 9 hours, or until meat shreds easily with a fork. Remove roast from slow cooker, and shred using 2 forks. Degrease tomato liquid, discarding fat. Stir shredded beef into tomato liquid.
  3. Combine rice, cilantro, and lime juice. Serve beef mixture over rice.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

How do you degrease tomato liquid and reserve it?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Herb Crusted Lamb with Mint Sauce

Instead of cooking ham or prime rib for Easter, why not try something new this year? Our Herb-Crusted Lamb with Mint Sauce may look and sound fancy, but it's really easy to do. It's basically a rack of lamb that's coated with herbs and spices before it's roasted to perfection. Just before serving, it's finished off with a mint-wine reduction. The end result is an Easter-worthy main dish that'll impress everyone at the table.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----