Southwestern Beef Tortillas Recipe

Southwestern Beef Tortillas Recipe photo by Taste of Home

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—Marie Rizzio, Interlochen, Michigan

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Southwestern Beef Tortillas Recipe

Prep: 25 min. Cook: 8-1/2 hours

Yield: 8 Servings

25 510 535

Ingredients

1 boneless beef chuck roast (2 pounds)
1/2 cup water
4 large tomatoes, peeled and chopped
1 large green pepper, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 bay leaf
2 tablespoons canola oil
3/4 cup ketchup
1/2 cup pickled jalapeno slices
1 tablespoon juice from pickled jalapeno slices
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon garlic salt
8 flour tortillas (8 inches), warmed

Directions

Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened.
Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas. Yield: 8 servings.

Nutritional Facts 1 beef-filled tortilla equals 425 calories, 17 g fat (5 g saturated fat), 74 mg cholesterol, 1,135 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Southwestern Beef Tortillas in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p35