Tex-Mex Beef Wraps

By jbrockel

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

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.