Shredded Beef Wraps Food

AWESOME ANGUS ROAST BEEF WRAPS

Steps:

• Spread Onion and Chive cream cheese on one side of tortilla.
• Lay out slices of Roast Beef evenly on tortilla.
• Dribble a little Ranch dressing in a thin line down the middle.
• Spread a small thin line of Horseradish down the middle.
• Spread out the torn romaine lettuce evenly on tortilla but make sure all ingredients are a little away from the edges so you can fold it easier.
• Put strips of tomato in a line down middle.
• Spread Monterey Pepper Jack Cheese evenly on tortilla.
• Fold the ends of the tortilla to the stuffing, then starting at one side, roll up the tortilla.
• Makes one wrap.

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

SPICY SHREDDED BEEF

Steps:

• Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
• Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
• When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
• If planning to freeze, cool before packing in freezer bags and placing in freezer.
• For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

MEXICAN SHREDDED BEEF WRAPS

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.

SHREDDED BEEF WRAPS

Steps:

• Place tortilla on work surface.
• In the centre, spread the Roast Shredded Beef.
• Layer the other ingredients on top of the beef (refer to pictures for details).
• Fold up bottom, then fold sides over, to make a wrap.
• Enjoy!

BEEF 'N' CHEESE WRAPS

Steps:

• Spread 1 side of each tortilla with cream cheese; layer with the carrots, Monterey Jack cheese, beef and lettuce. Roll up tightly and cover. Refrigerate for at least 30 minutes. Cut in half or into 1-in. slices.

SHREDDED BEEF WRAPS

Steps:

• Bring Cream Cheese to room temperature.
• Add the milk and blend with hand mixer.
• Blend in green onions, shredded beef, Liquid Smoke, and cheese until thoroughly mixed.
• Spread mixture evenly on the 4 tortillas, roll up tortillas, wrap in plastic, and chill for approximately 2 hours.
• Cut tortillas in 1 1/2 inch slices and serve.
• Note: Can also use deli beef or prepackaged beef lunchmeat (such as Budding's 2. 5 ounce package).

ROAST SHREDDED BEEF

Steps:

• Place all the ingredients in a large saucepan, cover with 12mm/½ -inch of cold water and bring to the boil, stirring.
• Reduce the heat, partially cover the pan and simmer gently for about 2 hours, keeping an eye on the water level and topping up when necessary, until meat is very tender can be shredded with a fork.
• Preheat the oven to 200C, 400F, Gas Mark 6 and grease a wide shallow baking tin. Remove the meat from the saucepan and shred into thin strips using two forks. The meat should be soft enough to pull apart very easily.
• Transfer the shredded meat to the greased tin, pour over enough of the cooking liquor to moisten then roast in the oven for 30 minutes until well browned on top.

SLOW COOKER SOUTHWESTERN BEEF WRAPS

Steps:

• Layer onion and meat in slow cooker.
• Mix chili powder, cumin, garlic powder and salt in small bowl. Sprinkle seasoning mixture all over meat. Top with green pepper. Pour diced tomatoes over top. Cover.
• Cook 8 hours on LOW or 5 hours on HIGH.
• Remove beef from slow cooker. Shred beef with 2 forks. Drain and discard liquid from vegetable mixture in slow cooker. Return beef and vegetables to slow cooker. Stir in cilantro. To serve, use a slotted spoon to fill warm tortillas with mixture. Serve with salsa and shredded cheese, if desired.