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Tex-Mex Beef Wraps

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Hands-On Time: 10 minutes
  • Ready In: 3 1/2 to 4 1/2 hours
  • Yield: 6 servings
  • Ingredients
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup salsa, divided
  • 12 (6- to 7-inch) flour or corn tortillas, warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1 cup chopped tomato
  • 1/4 cup chopped cilantro
  • 1 ripe avocado, diced

Details

Adapted from family.go.com

Preparation

Step 1

Directions
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.
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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