Tex-Mex Beef Wraps

Tex-Mex Beef Wrap

Tex-Mex Beef Wrap


Makes 6 servings


1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper, or to taste
1 boneless beef chuck pot roast (2-1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced


  1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 3-1/2-quart slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours or on HIGH 3-1/2 to 4-1/2 hours.
  2. Remove meat from slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from juices in slow cooker; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.

Nutritional Information

Calories 612
Calories from Fat 36 %
Total Fat 24 g
Saturated Fat 9 g
Cholesterol 132 mg
Carbohydrate 44 g
Fiber 6 g
Protein 52 g
Sodium 1,030 mg

Dietary Exchange

Starch 3
Meat 7

Check out more recipes for Mexican