Tex Mex Beef Wraps Crockpot Food

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.

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING

Steps:

• Preheat a grill pan or skillet over medium-high heat until just barely smoking.
• Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
• Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
• Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
• Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

SLOW-COOKER TEX-MEX ROUND STEAK

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
• In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

MEXICAN BEEF WRAPS FOR THE CROCKPOT

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.

CROCK POT TEX-MEX BEEF BARBECUE

Steps:

• Combine all ingredients, EXCEPT MEAT, in the crock pot; stir well.
• Add meat and stir to coat.
• Cover and cook on LOW-10 hours or on HIGH-5 hours.
• Remove the meat and shred with a large fork.
• Return the meat to the crock.
• Stir well.
• Serve on fresh soft rolls.

TEX-MEX BEEF SANDWICHES

Steps:

• Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat., Cover and cook on low for 8-10 hours or until meat is tender., Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.

TEX-MEX BEEF POT ROAST (CROCK POT)

Steps:

• Place beef roast in 6 qt crock pot.
• Add kidney beans, diced tomatoes, all seasonings and water.
• Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
• Add corn niblets and allow to heat for 5 minutes.
• Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
• Serves 10 4-ounce servings of meat.

CROCK POT TEX-MEX CHICKEN LETTUCE WRAPS

Steps:

• Sprinkle seasoning all over chicken breasts, then place breasts at the bottom of the slow cooker.
• Scatter onion and jalapeno over chicken breasts. Pour salsa over top. Place lid on slow cooker and cook on LOW for 4-5 hours.
• After 4-5 hours, remove chicken breasts from slow cooker and chop up. Place chopped chicken back in slow cooker and stir to combine. Season with salt to taste.
• To serve lettuce wraps, spread one lettuce leaf out and scoop about 1/4th cup chicken mixture on top. Roll up lettuce leaf and enjoy!

TEX-MEX BEEF BARBECUES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

TEX-MEX BURGER WRAP

Steps:

• Put sausage chunks, cilantro, scallons, jalapeno, garlic, cumin and salt into bowl of a food processor.
• Pulse until very finely chopped and blended.
• Scrape into a large bowl;.
• Add beef and gently mix to combine.
• Shape into 6 oval burgers, about 5 inches long and 3/4 inches thick.
• Heat outdoor grill.
• Stack tortillas and wrap in foil.
• Put tortillas on grill to warm while burgers cook.
• Coat burgers with nonstick spray.
• Grill burgers turning once for 8-12 minutes, until internal temperature of 160 degrees is reached.
• Top burgers with cheese.
• Cover grill until cheese melts, about 30-45 seconds.
• Unwrap tortillas.
• Place a lettuce leaf toward one end of each tortilla, lining up edges.
• Top with a burger.
• Spoon on 2 T. guacamole.
• Then spoon on 2 T. salsa.
• Fold opposite end of tortilla up and over burger and toppings, then fold in sides.
• Serve.
• Sit back and collect the compliments.

TEX-MEX WRAPS

Steps:

• In a saucepan, over medium heat, cook beans until heated through.
• Add in next 7 ingredients; cook for 2-3 minutes or until warm.
• Spread the bean mixture evenly onto the tortillas, leaving a 1-inch border.
• Sprinkle with cheese.
• Roll-up/wrap burrito style.

TEX-MEX SHREDDED BEEF SANDWICHES

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.