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tex-mex beef wraps (crockpot)

(1 rating)
mypuddytatluvsme avatar
Recipe by
Sandy Williams
@mypuddytatluvsme
Salt Lake City, UT

I love Mexican food! This is an easy recipe with a lot of flavor. Made in the slow cooker, what more can you ask for? I got this recipe from a recipe email share group. This is the picture that came with the recipe. It tastes as good as it looks!

(1 rating)
yield 12 wraps
prep time 15 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For tex-mex beef wraps (crockpot)

  • 1 Tbsp
    chili powder
  • 2 tsp
    ground cumin
  • 1 tsp
    salt
  • 1/4 tsp
    ground red pepper
  • 1
    boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
  • 1 md
    onion, chopped
  • 3 clove
    garlic, minced
  • 1 c
    salsa, divided
  • 12
    (6- to 7-inch) flour or corn tortillas, warmed
  • 1 c
    shredded cheddar or monterey jack cheese
  • 1 c
    chopped tomato, diced
  • 1/4 c
    chopped cilantro
  • 1 lg
    ripe avocado, diced

How To Make tex-mex beef wraps (crockpot)

  • 1
    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.
  • 2
    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.
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