Slow Cooker Beef Fajitas

    MAKES: 8 servings
    PREPARATION TIME: 15 minutes
    COOKING TIME: 4 to 5 hours
    Made with low-carb Keto Tortillas, these beef fajitas are the real deal. Create a dinnertime “fajita bar” by offering toppings—like sour cream, diced avocado, tomatoes, green pepper, grated Cheddar or Manchego cheese, lime wedges, and cilantro—separately, and let everyone build their own. That’s half the fun!

    2.65 pounds (1.2 kg) beef chuck steak
    1 teaspoon salt, or to taste
    Ground black pepper
    2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat, divided
    1 small (70 g/2.5 oz) yellow onion, sliced
    3 cloves garlic, minced
    14.1 ounces (400 g) canned chopped tomatoes
    2 tablespoons (30 g/1.1 oz) unsweetened tomato paste
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    1 teaspoon smoked paprika
    1 teaspoon chili powder
    8 Keto Tortillas of choice, soft or crisped up into taco shells (see here)
    Suggested sides: sour cream, diced avocado, tomatoes, green pepper, grated Cheddar or Manchego cheese, lime wedges, and cilantro


    Preheat the slow cooker. Cut the beef into large (about 11/2-inch/4-cm) chunks and season with salt and pepper. To brown the beef, grease a large heavy-based saucepan or Dutch oven with half of the ghee. Cook the beef in batches until browned on all sides and transfer to the slow cooker.
    Grease the saucepan with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and cook for a minute. Add the tomatoes and bring to a boil, scraping the browned bits from the bottom of the pan. Pour into the slow cooker over the browned beef. Add the tomato paste, cumin, coriander, paprika, and chili powder. Cover with a lid. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
    When done, shred the beef with a fork. Serve with the tortillas and sides of choice. To store, refrigerate the meat for up to 5 days or freeze for up to 3 months.
    Total carbs: 12 g / Fiber: 7.1 g / Net carbs: 4.9 g / Protein: 34.8 g / Fat: 41.3 g / Energy: 554 kcal
    Macronutrient ratio: Calories from carbs (4%), protein (26%), fat (70%)