Tuesday, June 1, 2010

Southwestern Beef Wraps

This is a great slow-cooker meal. Theoretically it should be quick and easy, but with a three week old it took me much longer to make than I'd like to admit (what with the fussing, diaper changes, feedings, and everything else interspersed). If you don't have a three week old to worry about, then you can probably get it all ready in about 15 minutes. My husband and I both really enjoyed this meal and it made plenty so we had leftovers to use in salads and quesadillas over the next week.

Southwestern Beef Wraps
Adapted from Our Best Bites

1 beef roast (approx 2 lbs)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
fresh ground black pepper, to taste
smoked paprika, to taste
juice of 1 lime
1 can (14 1/2 oz) diced tomatoes with chipotle chiles, or diced tomates with green chiles
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped

tortillas, lettuce, salsa, avocado, cheese, sour cream, etc. for topping

1. Combine spices in small bowl. Rub all over roast, making sure it is completely coated. Place in slow cooker.
2. Top roast with onions, peppers, lime juice, and tomatoes (with juices). Cover and cook on low 7- 8 hours or high 5 - 6 hours or until meat is completely cooked and tender. Remove beef from crock pot, shred or slice, and place back in juices for at least 30 minutes.
3. Serve in flour tortillas topped with your choice of toppings.

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