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    Tex Mex Beef Wraps

    Source of Recipe


    List of Ingredients

    • 1 T. chili powder
    • 2 t. ground cumin
    • 1/2 t. salt
    • 1/4 t. cayenne pepper
    • 1 boneless beef chuck pot roast (2-1/2 to 3 lbs.)
    • 1 med. onion, chopped
    • 3 cloves garlic, minced
    • 1 c. salsa, divided
    • 12 flour tortillas, warmed
    • 2 c. shredded Cheddar or Monterey Jack cheese
    • 1 c. chopped tomato
    • 1/4 c. chopped cilantro


    1. Coat slow cooker with cooking spray. Blend chili powder, cumin, salt and cayenne pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook 8 to 9 hours on low or 3-4 hours on high, or until meat is very tender.
    2. Remove meat from slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from juices in slow cooker; return meat to juices and mix well. Place meat on warm tortillas, top with cheese, tomato and cilantro. Serve with remaining salsa.




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