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Recipe: southwest beef wraps

southwest beef wraps recipe image
Southwest beef wraps serving suggestion

southwest beef wraps

Total Recipe Time: on HIGH setting: 6 hours; on LOW setting: 10 hours

Ingredients

  • 1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (3 to 3 1/2 pounds)
  • 1 medium onion, cut into quarters
  • 3 cloves garlic, peeled
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 jars (16 oz each) prepared chunky salsa with cilantro
  • 8 flour tortillas (10-inch diameter), warmed
  • fresh cilantro leaves
  • SAUCE
  • 1 cup frozen corn, defrosted
  • 1 cup chopped fresh tomato
  • 2 tablespoons chopped fresh cilantro

Directions

1. Cut beef roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours, or on LOW 9 to 9-1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.

3. Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.

4. Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.

5. Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.

NUTRITION INFORMATION
Nutrition information per serving, using beef chuck shoulder pot roast, 1/8 of recipe: 444 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 68 mg cholesterol; 1623 mg sodium; 51 g carbohydrate; 5.8 g fiber; 32 g protein; 6.3 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 5.6 mg iron; 44.6 mcg selenium; 6.7 mg zinc; 7.3 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving, using beef chuck shoulder pot roast, 1/10 of recipe: 355 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 54 mg cholesterol; 1298 mg sodium; 41 g carbohydrate; 4.6 g fiber; 26 g protein; 5.0 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 4.5 mg iron; 35.7 mcg selenium; 5.4 mg zinc; 5.8 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.

Nutrition information per serving, using beef bottom round rump roast, 1/8 of recipe: 415 calories; 15 g fat (5 g saturated fat; 7 g monounsaturated fat); 105 mg cholesterol; 1602 mg sodium; 51 g carbohydrate; 5.8 g fiber; 43 g protein; 9.2 mg niacin; 0.6 mg vitamin B6; 2.0 mcg vitamin B12; 5.6 mg iron; 52.2 mcg selenium; 6.5 mg zinc; 143.2 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Nutrition information per serving,using beef bottom round rump roast, 1/10 of recipe: 413 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 84 mg cholesterol; 1281 mg sodium; 41 g carbohydrate; 4.6 g fiber; 34 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 1.6 mcg vitamin B12; 4.4 mg iron; 41.8 mcg selenium; 5.2 mg zinc; 114.5 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.