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Slow Cooker Southwestern Beef Wraps




Source of Recipe


McCormick






Recipe Introduction


Simplify a hectic day with the convenience of this easy slow-cooker recipe that’s packed with Southwestern flavor. The tender mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for serving.





List of Ingredients



• 1 medium onion, cut into 1-inch wedges
  
• 2 1/2 pounds lean boneless beef chuck pot roast, well trimmed and cut into 6 pieces
  
• 1 teaspoon McCormick® Chili Powder
  
• 1 teaspoon McCormick® Ground Cumin
  
• 1 teaspoon McCormick® Garlic Powder
  
• 3/4 teaspoon salt
  
• 1 green bell pepper, cut into 1/2-inch pieces
  
• 1 can (14.5 ounces) diced tomatoes with mild green chiles, undrained
  
• 1-2 tablespoons chopped fresh cilantro
  
• 24 (6 inch) flour tortillas
  
• sour cream, optional
  
• salsa, optional*
  






Instructions



1. Place onion in a 3 1/2 to 4-quart crockery slow cooker. Place pieces of beef over onion wedges.
   
2. Combine chili powder, cumin, garlic powder and salt in small bowl. Sprinkle half over beef. Turn beef over and sprinkle with remaining seasoning mixture. Top with green pepper and pour diced tomatoes over all.
   
3. Cover and cook on HIGH for 5 hours or LOW for 8 hours. Remove meat from cooker and shred. Drain liquid from remaining vegetable mixture. Return meat and vegetables to cooker and stir in cilantro. To serve, use a slotted spoon to fill warm tortillas with beef mixture.
   
   
4. 
   






Final Comments


Makes 12 (2 tortilla) servings

* For extra heat, use spicy salsa and/or add 1 chopped jalapeno pepper to slow cooker when adding green pepper.