Southwestern Beef Tortillas
TOTAL TIME: Prep: 25 min. Cook: 8-1/2 hours
YIELD: 8 servings.
Beef chuck roast makes a savory filling in satisfying tortillas. Cooked to tender perfection in the slow cooker, the beef is treated to an easy and delicious jalapeno-flavored sauce. —Marie Rizzio, Interlochen, Michigan
Ingredients
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1 boneless beef chuck roast (2 pounds)
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1/2 cup water
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4 large tomatoes, peeled and chopped
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1 large green pepper, thinly sliced
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1 medium onion, chopped
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1 garlic clove, minced
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1 bay leaf
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2 tablespoons canola oil
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3/4 cup ketchup
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1/2 cup pickled jalapeno slices
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1 tablespoon juice from pickled jalapeno slices
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1 tablespoon cider vinegar
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1 teaspoon salt
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1/8 teaspoon garlic salt
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8 flour tortillas (8 inches), warmed
Directions
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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.
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2.
Remove meat. When cool enough to handle, shred meat with 2 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.
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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.
Nutrition Facts
1 filled tortilla: 425 calories, 17g fat (5g saturated fat), 74mg cholesterol, 1135mg sodium, 39g carbohydrate (10g sugars, 2g fiber), 28g protein.
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