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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. Photo credit: Jen Tilley from How to Simplify.
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
2 tablespoons chopped fresh cilantro
24 flour tortillas, (6-inch)
Layer onion and meat in slow cooker.
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.
Cook 8 hours on LOW or 5 hours on HIGH.
Remove beef from slow cooker. Shred beef with 2 forks. Drain and discard liquid from vegetable mixture in slow cooker. Return beef and vegetables to slow cooker. Stir in cilantro. To serve, use a slotted spoon to fill warm tortillas with mixture. Serve with salsa and shredded cheese, if desired.
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.
(Amount per serving)