20m
PREP TIME
5hr
COOK TIME
391
CALORIES
10
INGREDIENTS
20m
PREP TIME
5hr
COOK TIME
391
CALORIES
10
INGREDIENTS
Ingredients 12 Servings
- 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® Ground Cumin
- 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)
INSTRUCTIONS
- 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 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.
NUTRITION INFORMATION
(per Serving)
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