Southwest Beef Wraps

Shredded beef gets a punch of flavor from salsa. A quick tomato-corn relish gets folded into a tortilla along with the beef for a hearty handheld meal.

  • 10
    hrs
  • 8
    SERVINGS
  • 444
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds)
  • 1 medium onion, cut into quarters
  • 3 cloves garlic, peeled
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 jars (16 ounces each) prepared chunky salsa with cilantro
  • 8 flour tortillas (10-inch diameter), warmed
  • Fresh cilantro (optional)
Tomato-Corn Relish:
  • 1 cup frozen corn, defrosted
  • 1 cup chopped fresh tomato
  • 2 tablespoons chopped fresh cilantro

Cooking:

  1. Cut beef 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

Butcher Counter

Southwest Beef WrapsBottom Round Roast Round Primal

Great value and very lean. Best for roasting or slow-cooking and slicing thin.

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