Southwestern Beef Wraps
Ingredients
The beef and vegetables
-
1
large
onion, chopped
-
2 ½-3
pounds
beef roast (chuck, top, or bottom round), trimmed of fat
-
1
heaping teaspoon
chili powder
-
1
heaping teaspoon
garlic powder
-
1
heaping teaspoon
cumin
-
1
heaping teaspoon
kosher salt
-
2
bell peppers, any color
chopped
-
1
14.5-ounce can
Mexican-style diced tomatoes or Rotel
For serving
-
as desired
small flour tortillas
-
as desired
toppings (salsa, guacamole, sour cream, shredded cheese, chopped cilantro)
Instructions
- For the Instant Pot, heat oil and sear the beef roast after seasoning it with spices.
- Add chopped onion, bell peppers, and tomatoes to the pot.
- Cook on high pressure for 40 minutes, then let pressure release naturally.
- Shred the beef and serve in warmed tortillas with desired toppings.
- For the slow cooker, season the roast and place it in the cooker with the vegetables.
- Cook on high for 5-6 hours or low for 8-9 hours until the meat shreds easily.
- Serve as desired.
- For freezer meal preparation, layer ingredients in a freezer-safe container and invert when ready to cook.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
22g
Total carbohydrates
4g
Total protein
37g
Sodium
223mg
Cholesterol
130mg
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