Roast Beef and Tomato Fajitas

Ingredients

• 2.5 pound beef chuck 
• 0.5 teaspoon cayenne pepper 
• 6 8-inch flour tortillas warmed ()
• 4 cloves garlic minced
• 4 ounce chiles diced green canned
• 2 teaspoons ground cumin 
• 6 servings guacamole 
• 6 servings lime wedges 
• 1 large onion cut into thin wedges
• 1 teaspoon oregano dried
• 6 servings salsa 
• 6 servings cup heavy whipping cream sour
• 14.5 ounce original stewed tomatoes drained coarsely chopped del monte® canned
• 1 tablespoon vegetable oil 
• 2  bell peppers green yellow cut into bite-size strips

Equipment

• bowl
• frying pan
• slotted spoon
• slow cooker
• tongs

Directions

1. Trim fat from meat.
2. Cut meat in 2-inch pieces.
3. Place chopped onion in a 4- to 5-quart slow cooker. Top with meat.
4. Combine the 1 can undrained stewed tomatoes, the green chiles, garlic, cumin, oregano and cayenne pepper in a medium bowl.
5. Pour over meat in slow cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
6. Using tongs or a slotted spoon, transfer meat to a large bowl. Use two forks to pull meat apart into coarse shreds. If desired, drizzle meat with a little cooking liquid to moisten (discard remaining liquid). Cover to keep warm.
7. Heat oil in a large skillet over medium-high heat.
8. Add bell peppers and onion wedges. Cook and stir for 4 to 5 minutes or until tender and starting to brown. Stir in the remaining can stewed tomatoes; heat through.
9. Spoon about 1/2 cup meat** and 1/2 cup pepper mixture onto one side of each warmed tortilla. Fold tortilla in half over filling. Top with sour cream, guacamole and salsa.
10. Serve with lime wedges.