Southwest Beef Wraps

12 ingredients
5 steps

Ingredients

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

Directions

  1. 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. 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. 3
    Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
  4. 4
    Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
  5. 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.

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