Slow Cooker Southwestern Beef Wraps Recipe

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Simplify a hectic day with the convenience of this easy slow cooker recipe that is packed with Southwestern flavor. The tender mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for serving.
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  • 1 medium onion, cut into 1-inch wedges
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into pieces
  • 1 teaspoon McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 3/4 teaspoon salt
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 1 can (14 1/2 ounces) diced tomatoes with mild green chiles, undrained
  • tablespoon chopped fresh cilantro
  • 24 flour tortillas (6-inch)
20 mins
5 hrs

1. Layer onion and meat in slow cooker.

2. Mix chili powder, cumin, garlic powder and salt in small bowl. Sprinkle seasoning mixture all over meat. Top with green pepper. Pour diced tomatoes over top. Cover.

3. Cook 8 hours on LOW or 5 hours on HIGH.

4. Remove beef from slow cooker. Shred beef with 2 forks. Drain liquid from remaining vegetable mixture. Return beef and vegetables to slow cooker. Stir in cilantro. Mix and heat with sauce. To serve, use a slotted spoon to fill warm tortillas with mixture.

Test Kitchen Tip: For extra heat, use spicy salsa and/or add 1 chopped jalapeno pepper to slow cooker when adding green pepper


Slow Cooker Tip: For best results, do not remove cover during cooking.

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Nutrition (per serving)
Calories: 391 Calories
Fat: 15 Grams
Protein: 27 Grams
Cholesterol: 75 Milligrams
Carbohydrates: 37 Grams
Sodium: 779 Milligrams
Fiber: 2 Grams

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