Cook Time 8 to 10 hours (LOW)
Prep Time 10 minutes
Makes 12 servings
|1||beef flank steak (about 1-1/2 pounds), cut into 6 pieces|
|1||cup chopped onion|
|2||medium green bell peppers, cut into 1/2-inch-wide strips|
|1||jalapeño pepper,* chopped|
|2||tablespoons chopped fresh cilantro|
|2||cloves garlic, minced|
|1||teaspoon chili powder|
|1||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|1||can (about 8 ounces) chopped tomatoes, drained|
|12||(7-inch) flour tortillas|
|Toppings, such as reduced-fat sour cream, shredded reduced-fat Cheddar cheese and salsa (optional)|
|Sliced avocado (optional)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine beef, onion, bell peppers, jalapeño pepper, cilantro, garlic, chili powder, cumin, salt and ground red pepper in slow cooker. Add tomatoes. Cover; cook on LOW 8 to 10 hours.
- Remove beef from slow cooker and pull into shreds with fork. Return beef to slow cooker. To serve, layer beef mixture on tortillas. Top with toppings, if desired; roll up tortillas. Serve with sliced avocado, if desired.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||27 %|
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