Hand-cut strips of brisket simmered with fresh onions and peppers in a traditional fajita sauce. Comes with rice.
Instructions & Tips
Slow Cooker: 8-12 Hrs Low (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)
Stovetop: completely defrost, then pour contents into pan over medium heat and cook for 20-25 minutes
Pressure Cooker: 20 to 25 minutes from frozen or 15 to 20 minutes thawed.
Rice: Add rice to slow cooker for the last 20 minutes before serving or boil in bag for 12 minutes.
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.