Slow Cooker Southwestern Beef Wraps Simplify a hectic day with the convenience of this easy slow-cooker recipe that’s packed with Southwestern flavor. The tender mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for serving.
Prep Time: 20 minutes Cook Time: 5 hours on LOW, or 8 hours on HIGH
Makes 12 (2 tortilla) servings
1 medium onion, cut into 1-inch wedges 2 1/2 pounds lean boneless beef chuck pot roast, well trimmed and cut into 6 pieces 1 teaspoon Chili Powder 1 teaspoon Ground Cumin 1 teaspoon Garlic Powder 3/4 teaspoon salt 1 green bell pepper, cut into 1/2-inch pieces 1 can (14.5 ounces) diced tomatoes with mild green chiles, undrained 1-2 tablespoons chopped fresh cilantro 24 (6 inch) flour tortillas sour cream, optional salsa, optional*
1. Place onion in a 3 1/2 to 4-quart crockery slow cooker. Place pieces of beef over onion wedges.
2. Combine chili powder, cumin, garlic powder and salt in small bowl. Sprinkle half over beef. Turn beef over and sprinkle with remaining seasoning mixture. Top with green pepper and pour diced tomatoes over all.
3. Cover and cook on HIGH for 5 hours or LOW for 8 hours. Remove meat from cooker and shred. Drain liquid from remaining vegetable mixture. Return meat and vegetables to cooker and stir in cilantro. To serve, use a slotted spoon to fill warm tortillas with beef mixture.
* For extra heat, use spicy salsa and/or add 1 chopped jalapeno pepper to slow cooker when adding green pepper.
