Submitted by Sherrie Sutcliffe
Beef Fajita Tortilla Stack
Serving: 4
Ingredients
- 1 kg rump
- 2 large onions
- 1 green capsicum
- 1 red capsicum
- 1 tin pineapple pieces
- 1 cup of the pineapple juice
- 1 cup BBQ sauce
- Cheddar Cheese (as much as desired)
Instructions
- Thinly slice rump and onions and place in slow cooker with the chopped green and red capsicums.
- Add pineapple pieces and juice and lastly, the BBQ sauce.
- Cook on low 4 hours
- Thicken with a little corn flour, if needed.
- *Remove beef and set aside briefly. Wipe over slow cooker bowl a little with paper towel to remove any excess cooking liquids. Do not use cold water or it can crack*
- Then stack tortillas, beef and cheese, *alternating layers in your slow cooker as you build*
- Repeat till all used up.
- *This stack can be done in slow cooker on high for approx 45mins or until heated through and cheese melted*
- Or put in oven to melt cheese.
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Sorry I don’t understand this recipe. Could someone explain? Put everything in the slow cooker, to mix together? Then what take it all out to stack it with tortillas then cook? Or do you cook it first then take it or and stack it?
Hi Lia
I agree that Sherries recipe was quite confusing as it was, so I’ve reviewed it and added in the *items in stars* to make it more user friendly as for how I would cook this recipe 🙂
Hope this helps x