Crockpot Beef Fajitas over Cauli-Fried Rice

This meal was seriously so amazing! I prepped the crockpot ingredients in a large Ziploc bag the night before, so I could easily throw everything in the crockpot first thing Sunday morning. Of note, I also added a cup and a half of beef broth to the crockpot  before starting it because I thought it needed some more liquid (that was not in the original recipe). I set the beef to slow cook for 8 hours and prepared the cauliflower fried rice later in the day. This is the same cauliflower fried rice I made a few weeks ago and one that I will definitely be making a lot more of! I think it's my new favorite cauliflower rice recipe and it is one my mother has eaten multiple times without any complaints, so that means it must taste great. Once the beef was done, I shredded it and threw as many of the leftover peppers in the crockpot as I could back into the meat. I served over the cauliflower rice and topped with salsa and thought that combination was perfect. I think topping with avocado or guacamole would have also paired great with this. Not only was this meal incredibly simple and easy to prepare, but it turned out so delicious. There is no reason not give this one a try!

Crockpot Beef Fajitas 
Ingredients:

• 2 lb boneless beef chuck shoulder roast, fat trimmed (I used closer to 3lbs of a Top Round Roast)
• 2 bell peppers, sliced (I used 3, yellow and orange ones)
• 1 small onion, peeled and sliced
• 2 cloves of garlic, minced
• 1 tablespoon honey
• The juice from 1 lime OR 1 tablespoon apple cider vinegar (I used the juice from one lime)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• Optional toppings: Avocado, Guacamole, Salsa
• Optional: I added 1 1/2 Cup Beef Broth to the crockpot

Directions:

1. Combine all ingredients in your crockpot and cover with lid.
2. Cook on “low” setting for 8 hours or until beef shreds easily with a fork.
3. Serve with paleo tortillas or cauliflower rice and top with avocado, guacamole, or salsa. 

Original recipe found here


Paleo Cauliflower Fried Rice 
Ingredients:

• 1 large onion, diced
• 1 1/2 cup carrots, diced
• 2 tablespoons coconut oil
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger (adjust to taste)
• 1 teaspoon garlic powder
• 1 large cauliflower, grated (I used two 12 oz bags of frozen cauliflower rice)
• 1/2 cup coconut aminos
• 2 eggs, scrambled
• 1/2 cup diced green onions

Directions:

1. In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
2. Season with salt, ginger, and garlic.
3. Once the carrots are tender, add the cauliflower and coconut aminos.
4. Stir to evenly coat the cauliflower and cook for about 5 minutes.
5. Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
6. Add the green onion, take off the heat, and serve.

Original recipe found here