Monday, December 13, 2010

2 Tex-Mex Beef Wraps

Do you feel like there aren't enough hours in the day?? I know I do! It is "final" crunch time at school, parties, gift baskets, Christmas cards, baking, baking, baking, and the list goes on! Days like today are perfect for a quick and easy slow cooker meal! I threw the pot roast in the slow cooker this morning as I was running out the door and it was ready when I got home tonight! Nate's first comment was "Buffy, this rub is really good!" (for those of y'all who don't speak Texan . . . he was talking about the spices on the meat! :-) And yes, the spices were amazing!
We are rushing to grab a quick date at Starbucks, pick up Gus Gus from Grandparent Day Care, and get more stamps for our Christmas cards!
So from my busy kitchen to yours, enjoy!
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
1. Blend chili powder, cumin, salt and red 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 on LOW 8-9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
2. Remove meat from 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.
Crock-Pot Slow Cooker Bible
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  1. Looks Yummy! I made Chili in the slow cooker today.

  2. Yummy ... this recipe will most definitely make it to my dinner table soon!


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