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.
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Those beef wraps look so good! I really like to do that all day slow braise!
I bet these would be delish with chicken as well!!
Yum! I will definitely be trying these this week. Thanks!
Love it…love the ol' crockpot and the comeback it is making….great recipe…look forward to trying it
mmmm mexican food. this meal looks easy & delicious.
Love that you used the crockpot! I can never get my meat to shred correctly, so I will try your method. It looks delicious!
This is one of our fam faves. So easy and great for feeding a crowd. And it's perfect for making taquitos with the left-overs! We like ours pretty heavily seasoned so I do BIG heaping teaspoons of all the seasonings (probably closer to 2t!) Super yummy. I'm excited for fall too!
I'm getting hungry just reading this! Of course, this isn't unusual for me when I read your blog :)
Perfect! I've been needing more dinner/freezer meal ideas now that school is in session. Thanks for the instructions of freezing too.
I am so addicted to your site. Yum!
Um, hello! This looks SO delicious! Thanks for the fabulous photos and recipe!
Wow, this looks good! I love crock pot recipes…. it opens up so much more time for Gilmore Girls!
Oh my, you just made my mouth water!! I LOVE, LOVE spicy, Southwestern food, and the Beef Wraps sound so yummy!! This one is a keeper..thank you!!
Lisa B.
Bookmarked to try! That beef looks too good by far
Hey this is a great one I loved it! I think you should do a theme week were you use the slow cooker…hmmm any ways love your blog!
Laura
Oh don't worry Laura, October through March is pretty much slow-cooker *season* around here!
I got a slow cooker for christmas and still haven't used it LOL I should give this a try! It looks delicious!
I made these this week and loved them. Can't wait to use the leftovers for taquitos tonight! Looking forward to more great crockpot recipies!
i have some pork ribs in my freezer. you think they would work?
Just wanted to come back on here and say that I used the leftover meat for taquitos, and then added the yummy leftover tomato-y juices and peppers to some chopped up potatoes for a spicy skillet hash. Nothing went to waste! Thanks so much!
Made this last night for din din and it was DELISH! Everytime me and my husband would take a bite it would be followed by a mmmmmmmmmm……
Yum. I've actually tried this recipe before and I agree with you guys that it needs more seasoning. Also, topping with cilantro at the end makes the dish fabulous, in my opinion! I think this is going on this weeks menu :)
I'm coming to your house for dinner! I can almost smell the beefy southwestern goodness!
How would this recipe be w/o onions? We aren't onion lovers, but would love to try this recipe.
Jenni- can you handle just the flavor? I would add a little onion powder instead. It won't taste like onions, it will just add some yummy flavor and you won't have onion-y chunks in there!
Yeah, I can handle the flavor. how much onion powder would you use?
Coming back to report that I tried this recipe with boneless, skinless chicken breasts tonight and it was every bit as good as the beef!
I made the beef from this recipe and it was wonderful.
This is in my crock pot right now and I am dying it smells so good!!!! Can't wait to eat it!!! So glad that I found this recipe when I had a huge rost to cook up!
These have become a staple in our house! SO good! I love a good crockpot recipe that taste so good. My husband always requests new dinner ideas from your site. All I have to say it that I found it on "Our Best Bites" and he is sold!
This was DEEEEEELICIOUS. Seriously so good and so easy.
Thanks!
This looks so good and so easy! Right now I have a pork roast in my freezer instead of beef…do you think that will still work with all the flavors?
LADIES!!! you have done it again!!! this beef is INSANE!! it would make amazing filling for enchiladas, too!
I have a 4 1/2 lb. beef roast in my freezer that I need to use up. I know the recipe says to use a 2 1/2 lb roast…this may be a silly question, but would I just double all the ingredients since I have a larger roast?
We just had these for dinner, and they were delicious!!! Thank you so much!!!
I can not wait to try this one. I already have my June menu made up, but just added this to July …Yummy..
[...] here’s the Meal Idea Monday. It’s a good one- Southwestern Beef Wraps from Our Best Bites. I made these this past week for my family, and they turned out AWESOME. I’m bringing dinner [...]
Do you have to put any water in the bottom of the crockpot to keep it from sticking? Maybe it’s just my crockpot but I always have to put in a little water or everything burns, I have a ceramic one.
No, there should be plenty of moisture in there with the tomatoes and the meat juices. We never add any additional water to ours.