Southwestern Beef Tortillas Recipe

4 5 5
Southwestern Beef Tortillas Recipe
Southwestern Beef Tortillas Recipe photo by Taste of Home
Publisher Photo

Southwestern Beef Tortillas Recipe

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4 5 5
Publisher Photo
—Marie Rizzio, Interlochen, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 8-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 8-1/2 hours

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

Nutritional Facts

1 filled tortilla: 425 calories, 17g fat (5g saturated fat), 74mg cholesterol, 1135mg sodium, 39g carbohydrate (10g sugars, 2g fiber), 28g protein.

  • 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
  1. Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
  2. 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.
  3. 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.
Originally published as Southwestern Beef Tortillas in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p35

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Reviews forSouthwestern Beef Tortillas

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paardvrouw User ID: 3220018 163461
Reviewed Oct. 3, 2013

"A lot of work for a slow cooker recipe. I don't think it should be catagorized as slow cooker"

MY REVIEW
pamdevone User ID: 3875916 90675
Reviewed Oct. 24, 2011

"The recipe was good but it need more seasonings and flavor."

MY REVIEW
AVacca08 User ID: 5989469 142012
Reviewed Jul. 31, 2011

"This recipe was a huge hit! Very flavorful and makes a large batch. I also seasoned it with about 1/2 packet of taco seasoning and it was awesome."

MY REVIEW
MichelleKTrapp User ID: 4802620 210099
Reviewed Mar. 17, 2011

"I added 3 Tablespoons of Cumin when cooking down the tomato mixture, it was great!"

MY REVIEW
smyz User ID: 5827753 107599
Reviewed Mar. 10, 2011

"We used a neck roast instead but this was excellent! Would be great on a bun also."

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