Tex-Mex Beef Wraps (Crockpot)

Sandy Williams

By
@mypuddytatluvsme

I love Mexican food! This is an easy recipe with a lot of flavor. Made in the slow cooker, what more can you ask for? I got this recipe from a recipe email share group. This is the picture that came with the recipe. It tastes as good as it looks!


Featured Pinch Tips Video

Comments:

Serves:

12 wraps

Prep:

15 Min

Cook:

4 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

1 Tbsp
chili powder
2 tsp
ground cumin
1 tsp
salt
1/4 tsp
ground red pepper
1
boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium
onion, chopped
3 clove
garlic, minced
1 c
salsa, divided
12
(6- to 7-inch) flour or corn tortillas, warmed
1 c
shredded cheddar or monterey jack cheese
1 c
chopped tomato, diced
1/4 c
chopped cilantro
1 large
ripe avocado, diced

Directions Step-By-Step

1
Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® 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 CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; 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.

About this Recipe

Course/Dish: Beef, Sandwiches
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy