tex-mex beef wraps (crockpot)
(1 rating)
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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(1 rating)
yield
12 wraps
prep time
15 Min
cook time
4 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For tex-mex beef wraps (crockpot)
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1 Tbspchili powder
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2 tspground cumin
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1 tspsalt
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1/4 tspground red pepper
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1boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
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1 mdonion, chopped
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3 clovegarlic, minced
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1 csalsa, divided
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12(6- to 7-inch) flour or corn tortillas, warmed
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1 cshredded cheddar or monterey jack cheese
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1 cchopped tomato, diced
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1/4 cchopped cilantro
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1 lgripe avocado, diced
How To Make tex-mex beef wraps (crockpot)
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1Blend 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.
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2Remove 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tex-Mex Beef Wraps (Crockpot):
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