Tex-Mex Beef Wraps Recipe
Ingredients
- 1 T. chili powder
- 2 t. cumin
- 1/2 t. salt
- 1/4 t. cayenne pepper
- 1 boneless beef chuck pot roast (2-1/2 to 3 lbs.)
- 1 medium onion chopped
- 3 clove garlic minced
- 1 c. salsa divided
- 12 flour tortillas warmed
- 2 c. shredded cheddar cheese
- 1 c. chopped tomatoes
- 1/4 c. chopped cilantro
Directions
- Coat slow cooker with cooking spray. Blend chili powder, cumin, salt and cayenne 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 8 to 9 hours on low or 3-4 hours on high, or until meat is very tender.
- Remove meat from slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from juices in slow cooker; return meat to juices and mix well. Place meat on warm tortillas, top with cheese, tomato and cilantro. Serve with remaining salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 90 | 62% |
| Total Fat 10.25g | 13% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 456mg | 19% |
| Potassium 204mg | 6% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.26g | 1% |
| Protein 8.76g | 14% |
