Steak Fajitas in the Slow Cooker

OMG just LOOK at this beauty! I mean, seriously, how could this NOT be yummy? How much do I LOVE my slow cooker? I mean the only work I had to do was slice the steak and throw in all the seasoning! It does take about 10 hours for the meat to be really tender though since flank steak can be a bit tough but SO worth it! We have a TON of left-over after making 2 gigantic fajitas but I'm sure they won't last long in the fridge! :)

Ingredients:

1½ lbs beef flank steak
1 medium onion, sliced
1 can (14½ oz) diced tomatoes, undrained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
¼ tsp salt
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 c salsa

6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and guacamole, optional

Prep:

1. Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomatoes, jalapeno, garlic, cumin, chili powder and salt. Cover and cook on low for 7 hours.

2. Add green and red peppers. Cover and cook 1-2 hours longer or until meat and vegetables are tender.

3. Using a slotted spoon, spoon meat mixture down the center of each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.