Mexican Shredded Beef Wraps Recipe

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Mexican Shredded Beef Wraps Recipe
Mexican Shredded Beef Wraps Recipe photo by Taste of Home
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Mexican Shredded Beef Wraps Recipe

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4.5 4 4
Publisher Photo
The first time I served these wrap sandwiches was at the party following my son’s baptism. Everyone liked them so much that it’s become one of my go-to slow cooker recipes. —Amy Lents, Grand Forks, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 6 flour or whole wheat tortillas (8 inches)
  • Optional toppings: torn romaine, chopped tomatoes, sliced avocado and sour cream

Directions

Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with two forks; return to slow cooker. Serve beef on tortillas with toppings of your choice. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Shredded Beef Wraps in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p70

Nutritional Facts

1 wrap (calculated without optional toppings): 428 calories, 18g fat (6g saturated fat), 98mg cholesterol, 696mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 6 flour or whole wheat tortillas (8 inches)
  • Optional toppings: torn romaine, chopped tomatoes, sliced avocado and sour cream
  1. Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
  2. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with two forks; return to slow cooker. Serve beef on tortillas with toppings of your choice. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Shredded Beef Wraps in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p70

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Reviews forMexican Shredded Beef Wraps

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J. Glen User ID: 9280602 276272
Reviewed Oct. 14, 2017

"This sounds really good! UT here in Texas we call'um "burritos "??"

MY REVIEW
Lady Fingers User ID: 2682286 259138
Reviewed Jan. 3, 2017

"Excellent! Try making it in a pressure cooker -- 35 to 40 minutes at pressure, natural cool-down pressure release."

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Queenlalisa User ID: 15400 258125
Reviewed Dec. 14, 2016

"I love shredded Mexican roast. This recipe was so flavorful and moist. I will definitely make again. I love slow cooker meals. My family approved!"

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swirl1008 User ID: 2104722 233394
Reviewed Sep. 24, 2015

"This sounds really good! I will review it after I try it. Can't wait!"

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