Southwest Beef Wraps


Total Recipe Time: on high setting: 6 hours


Makes 8 Servings


Ingredients





Cooking Process


  1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours, or on LOW 9 to 9-1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
  3. Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
  4. Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
  5. Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.


Nutrition information per serving, using chuck: 406 calories; 37 g protein; 36 g carbohydrate; 11 g fat; 1,218 mg sodium; 97 mg cholesterol; 5.9 mg niacin; 0.4 mg vitamin B6; 3.3 mcg vitamin B12; 5.4 mg iron; 8.8 mg zinc.


Nutrition information per serving, using round: 399 calories; 35 g protein; 36 g carbohydrate; 11 g fat; 1,204 mg sodium; 92 mg cholesterol; 6.3 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.1 mg iron; 5.7 mg zinc


Cook's Tip: Hickory BBQ Beef Sandwiches Variation: Prepare recipe as above through step 2. Add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once. Serve in onion rolls. Makes 8 to 10 servings.


Recipe courtesy The Beef Checkoff