Tex-Mex Beef Wraps
Brandon and Ashley Holly Holly
ingredients
- 1 - TSP. Chili Powder
- 2 - Teaspoon ground cumin
- 1 - Teaspoon salt
- 1/4 - Teaspoon ground red pepper
- 1 - boneless beef pot roast (2 1/2lb - 3lb)
- 1 - onion
- 3 - Cloves garlic, minced
- 1 - Cup salsa
- 12 - Flour or Corn Tortillas
- 1 - Cup shredded cheddar or monterey jack cheese
- 1 - Cup chopped tomatos
- 1/4 - Cup chopped cilantro
directions
- 1
1. Blend chilli powder, cumin, salt, and red pepeper. Rub meat all over with the spice mixture. PLace onion and garlic in bottom of Slow Cooker. Top with meat. Spoon salsa over meat.
- 2
2. Cover and cook on low for 8 to 9 hours, or on high for 3 1/2 to 4 1/2 hours.
- 3
3. Uncover and let stand for 15 minutes. After it stands, take a fork and use it to shred the meat right in the slow cooker.
- 4
4. serve with torilias, shredded cheese. chopped tomatoes, and cilantro.
Cooks’ Note:
This a great mexican dish. Its makes taco or burritos depending on the typ of torilias you buy.
Source: Brandon
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