Southwestern Beef Wraps

I don't know about everybody else, but even here in Louisiana, which I affectionately refer to as Satan's Steam Room, it seems like summer's starting to wind down--we're getting into the 60s at night and I'm starting to notice just the tiniest hint of orange and yellow on the trees. And I'll tell you, nothing makes me want to pop something yummy in the crock pot and settle in for a little (okay, a lot of) Gilmore Girls like the first hint of fall.

This is one of my all-time favorite slow cooker meals. It comes (slightly tweaked, in true Our Best Bites fashion! :) ) from McCormick and is just one of those really easy, yummy, feel-good meals; it tastes like something you'd eat at a really good traditional Tex-Mex restaurant.

There are a couple of things I really love about this. First, even though it literally comes together in a matter of minutes, this is a great freezer meal to have on hand; this is one that I had ready to go when I was getting ready to deliver my daughter. Secondly, I love how versatile it is. You can make it as directed the first time around and then make chimichangas, taquitos, nachos, or even enchiladas with the leftovers. Or you could just freeze the cooked leftovers and have them ready to go for "wraps" (really, they're just soft tacos. Heck, if you're feeling a little wild, you could make some really amazing hard-shell tacos here!)

Southwestern Beef Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.


Okay, peeps, this is super tricky. Place chopped onion in the bottom of the slow cooker.


Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.

Place roast over onions, top with chopped peppers,


and then pour the canned tomatoes on top of everything.


Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate's Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.


Shred meat and then serve with desired toppings!


FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.