tex-mex beef wraps (crockpot)

★★★★★ 1 Review
mypuddytatluvsme avatar
By Sandy Williams
from Salt Lake City, UT

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!

★★★★★ 1 Review
serves 12 wraps
prep time 15 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For tex-mex beef wraps (crockpot)

  • 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 md
    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 lg
    ripe avocado, diced

How To Make tex-mex beef wraps (crockpot)

  • 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.
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