Steak Fajita Casserole


2.5 lbs Top Round, Sirloin, or Strip Steak cut into Strips

2 Medium Yellow Onions chopped

2 C Pace Chunky Salsa

3 Sweet Bell Peppers cut into strips

2 Steak Fajita Seasoning Packets

1 C Chicken or Beef Broth

1.5 C Long Grain White Rice

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Steak Fajita Casserole

Sep 28, 2022Brian Witmer
Contributed By: John in Bibs

This recipe filled 2 medium trays with a serving for 1 left over*


  1. Remove as much fat as possible as you cut the steak into strips. 
  2. Place steak strips, peppers, onions, salsa and fajita seasonings, and broth into a crock pot. 
  3. Cook on low, in your crock pot,  for 8 hours.
  4. Add rice, stir and let cook for another 45 minutes to an hour. If rice is not cooked, and you are low on moisture add a little more water. 
  5. Line your trays, spread evenly on the tray, make sure to not overload.No more than 2.5lbs per medium tray. I set my dividers to ten portions and am considering 3 portions to be 1 serving. 
  6. Cover with lids and freeze until solid. 
  7. Freeze dry.
  8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

My cycle time was about 40 hrs


Add about 1 Cup of boiling water, stir, seal and let stand for 2 minutes. Stir, seal, and let stand for another 2 minutes.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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