tex mex wraps
My husband loves these, he can't seem to stop when he smells this cooking in the crock pot....of course the smell hits him before he ever gets to the door!
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prep time
1 Hr
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
12 serving(s)
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 - boneless chuck roast, cut into 4 pieces
- 1 - med onion chopped
- 3 cloves garlic minced
- 1 cup salsa, divided
- 12 - flour tortillas, warmed
- 1 cup shredded cheddar or monterey jack cheese
- 1 cup chopped tomato
- 1/4 cup chopped cilantro
- 1 can rotel tomatoes w/ green chiles
How To Make tex mex wraps
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Step 1Blend chili powder, cumin, salt, and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of crock pot, top with meat.
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Step 2Spoon 1/2 cup salsa over meat, along with the rotel, cover and cook on low for 8 hrs. (6 on high). Remove meat from crock pot, place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid, return meat to juices in crock pot and mix well. Adjust seasonings to your taste.
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Step 3Place shredded meat on warm tortillas, top with cheese, tomato. Roll up to enclose filling. Serve with remaining salsa.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#spicy
Keyword:
#mexican
Ingredient:
Beef
Method:
Slow Cooker Crock Pot
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