Best Tex Mex Beef Wraps Crockpot Recipes

MEXICAN SHREDDED BEEF WRAPS

Mexican Shredded Beef Wraps image

The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 boneless beef chuck roast (2 to 3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (8 ounces) tomato sauce
1/4 cup lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 flour or whole wheat tortillas (8 inches)
Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

Steps:

Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

MEXICAN BEEF WRAPS FOR THE CROCKPOT

Mexican Beef Wraps for the Crockpot image

When I first saw this Mexican Beef recipe, I knew it would be a hit with our family!

Provided by Sarah Robinson

Categories Main Course Slow Cooker

Time 9h10m

Number Of Ingredients 8

Ingredients

1 T. chili powder
2 t. cumin
1 t. salt
1 2.5-3 lb boneless beef chuck pot roast (cut into 4 pieces)
1 medium onion (chopped)
3 cloves garlic (minced)
½ cup salsa (plus extra for serving with)
12 to torrtillas (warmed)

Steps:

Blend chili powder, cumin and salt. Rub meat on all sides with spice mixture. Put chopped onion and garlic on the bottom of your slow cooker. Place meat on top. Spoon ½ cup of salsa on top of meat. Cook on low for 8 to 9 hours or on high for 3.5 to 4.5 hours. The longer and slower you can cook it, the more tender it will be.
To Serve: Remove meat from the slow cooker and place on a plate. Use forks to shred the meat up. Skim any fat from the cooking liquid and throw it away. Return meat to juices and mix well. Place meat on warm tortillas and top with cheese, tomato, cilantro, avocado and salsa.
To Prep for Freezer: Chop Onions and garlic. Cut meat into quarters. Rub meat with spices. Place meat, onion and garlic into Gallon Size Freezer bag. Label bag with marker and freeze. Don't forget to keep 1/2 cup of salsa on hand to put on top after you remove the contents of the bag and place in the slow cooker.

Nutrition Facts : Calories 679 kcal, Carbohydrate 35 g, Protein 56 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 183 mg, Sodium 1190 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TEX-MEX SHREDDED BEEF SANDWICHES

Tex-Mex Shredded Beef Sandwiches image

Slow cooker meals, like this shredded beef sandwich, are my favorite kind. After I get a few ingredients into the slow cooker, I can do my own thing. Plus, I have a hearty, satisfying meal when I come home! -Kathy White, Henderson, Nevada

Provided by Taste of Home

Categories Lunch

Time 8h5m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 boneless beef chuck roast (3 pounds)
1 envelope chili seasoning
1/2 cup barbecue sauce
8 onion rolls, split
8 slices cheddar cheese

Steps:

Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

Nutrition Facts : Calories 573 calories, Fat 29g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 955mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 47g protein.

TEX-MEX BEEF WRAPS (CROCKPOT)

Tex-Mex Beef Wraps (Crockpot) image

I love Mexican food! This is an easy recipe with a lot of flavor. Made in the slow cooker, what more can you ask for? I got this recipe from a recipe email share group. This is the picture that came with the recipe. It tastes as good as it looks!

Provided by Sandy Williams

Categories Sandwiches

Time 4h45m

Number Of Ingredients 13

Ingredients

1 Tbsp chili powder
2 tsp ground cumin
1 tsp salt
1/4 tsp ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 clove garlic, minced
1 c salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 c shredded cheddar or monterey jack cheese
1 c chopped tomato, diced
1/4 c chopped cilantro
1 large ripe avocado, diced

Steps:

1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.