See Also: Tex-Mex Beef Wraps(recipes)
Shredded Beef Wraps(recipes)
Tortilla Wraps(recipes)
Kids' Wraps(recipes)
Asian Wraps(recipes)
Chicken Wraps(recipes)
Mexican sausage wraps(recipes)
Pork & Vegetable Wraps(recipes)
Shredded Pork Wraps(recipes)
Smoked Turkey Wraps(recipes)

Tex-Mex Beef Wraps (recipes)


Tex-Mex Beef Wrap

Yield: Makes 6 servings



Ingredients:



1tablespoon chili powder

2teaspoons ground cumin

1teaspoon salt

1/4teaspoon ground red pepper, or to taste

1boneless beef chuck pot roast (2-1/2 to 3 pounds), cut into 4 pieces

1medium onion, chopped

3cloves garlic, minced

1cup salsa, divided

12(6- to 7-inch) flour or corn tortillas, warmed

1cup shredded Cheddar or Monterey Jack cheese

1cup chopped tomato

1/4cup chopped cilantro

1ripe avocado, diced









Preparation:





1.Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 3-1/2-quart 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 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. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.









Nutritional Information:







Serving Size:







Sodium

1,030 mg







Protein

52 g







Fiber

6 g







Carbohydrate

44 g







Cholesterol

132 mg







Saturated Fat

9 g







Total Fat

24 g







Calories from Fat

36 %







Calories

612









Dietary Exchange:







Meat

7







Starch

3