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.
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.)
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.
Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 444 Calories; 12g Total Fat; 3g Saturated Fat; 6g Monounsaturated Fat; 68mg Cholesterol; 1623mg Sodium; 51g Total carbohydrate; 32g Protein; 5.6mg Iron; 6.3mg Niacin; 0.4mg Vitamin B6; 7.3mg Choline; 2.9mcg Vitamin B12; 6.7mg Zinc; 44.6mcg Selenium; 5.8g Fiber.