Friday, September 6, 2013

Southwestern Beef Wraps

This dish is incredibly quick and easy and super delicious. A few minutes of prep in the morning, throw it in a crockpot and it's ready when you are come dinner time!  

*It's pretty allergy friendly too- just sub out the tortillas for ones you can have if wheat is an issue and omit the cheese if dairy is an issue.

Southwestern Beef Wraps

1 onion, chopped
2 1/2-3 lb. beef roast, trimmed of fat but left whole
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1  tsp. Kosher salt
1 green bell pepper
1 red or yellow or orange bell pepper
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular petite diced tomatoes work too if you don't have either of those)
Small flour tortillas 

Desired toppings: salsa or pico de gallo, guacamole or avocado slices, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of slow cooker.  Combine seasonings in a small bowl.  Rinse roast in cold water and pat dry with paper towels, trim fat.  Rub seasonings all over roast.  Place on top of onions.  Remove tops and seeds from peppers and chop.  Place on top of roast along with can of diced tomatoes of your choice.  Cover and cook on low 8 hours or high 6 hours.  Shred and serve in tortillas with desired toppings.

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