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Tex-Mex Beef Wraps

  • 6servings
  • 612calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon chili powder

  2. 2 teaspoons ground cumin

  3. 1 teaspoon salt

  4. 1/4 teaspoon ground red pepper, or to taste

  5. 1 boneless beef chuck pot roast (2-1/2 to 3 pounds), cut into 4 pieces

  6. 1 medium onion, chopped

  7. 3 cloves garlic, minced

  8. 1 cup salsa, divided

  9. 12 (6- to 7-inch) flour or corn tortillas, warmed

  10. 1 cup shredded Cheddar or Monterey Jack cheese

  11. 1 cup chopped tomato

  12. 1/4 cup chopped cilantro

  13. 1 ripe avocado, diced

Instructions Jump to Ingredients ↑

  1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 3-1/2-quart slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours or on HIGH 3-1/2 to 4-1/2 hours.

  2. Remove meat from slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from juices in slow cooker; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.

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