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© Meredith Corporation. All rights reserved. Used with permission.
Place onion in a 3-1/2- to 4-quart slow cooker. Sprinkle one side of the steak with cumin, coriander, black pepper and salt; rub in with your fingers. Cut steak across the grain into thin bite-size strips. Add beef strips to cooker. Top with bell peppers. Pour broth over all.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
To serve, use a slotted spoon to spoon beef-vegetable mixture onto tortillas. Top each serving with carrot and lettuce. Fold tortillas over. If desired, serve with salsa, guacamole and sour cream.