tex-mex beef wraps (crockpot)

Name: Tex-Mex Beef Wraps (Crockpot)
Prep time: 15 min
Cook time: 4 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 tablespoon(s) chili powder; 2 teaspoon(s) ground cumin; 1 teaspoon(s) salt; 1/4 teaspoon(s) 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(s) garlic, minced; 1 cup(s) salsa, divided; 12 - (6- to 7-inch) flour or corn tortillas, warmed; 1 cup(s) shredded cheddar or monterey jack cheese; 1 cup(s) chopped tomato, diced; 1/4 cup(s) chopped cilantro; 1 large ripe avocado, diced

(1 RATING)

138 Pinches 1 Photo

Sandy Williams

Salt Lake City, UT

Updated on May 15, 2012

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!

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This is the Photo that came with the recipe.

prep time 15 Min

cook time 4 Hr 30 Min

method Slow Cooker Crock Pot

yield 12 wraps

Ingredients

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

How To Make tex-mex beef wraps (crockpot)

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.

Step 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.
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