Slow Cooker Southwestern Beef Wraps

Let the slow cooker do the heavy lifting here when it comes to preparing the shredded beef mixture with McCormick® Chili Powder, Garlic Powder and Cumin. (That’s a #2, #4 and #5 if you’re cooking with THE TEN, by McCormick®.) Once ready, pile it into warm... Let the slow cooker do the heavy lifting here when it comes to preparing the shredded beef mixture with McCormick® Chili Powder, Garlic Powder and Cumin. (That’s a #2, #4 and #5 if you’re cooking with THE TEN, by McCormick®.) Once ready, pile it into warm flour tortillas, garnish with fresh cilantro and shredded Cheddar cheese, and enjoy Southwestern flavor in every bite.  Read More Read Less
20m
PREP TIME
5hr
COOK TIME
391
CALORIES
10
INGREDIENTS

Servings: 12

Ingredients

  • Step1
  • 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.

TIPS AND TRICKS

Slow Cooker Tip: For best results, do not remove cover during cooking.

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(per Serving)

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