 |
Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 10 |
|
Our family loves Mexican food, and this is one of our favorites. Ingredients:
1 1/2-2 lbs beef flank steak, cut into thin strips |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1 tablespoon minced fresh cilantro or 1 tablespoon parsley |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 medium sweet red pepper, julienned |
1 medium green pepper, julienned |
8 -10 flour tortillas (7 to 8 inches) |
sour cream (optional) |
salsa (optional) |
shredded cheddar cheese (optional) |
Directions:
1. Place beef in a slow cooker. In a bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
2. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.
|
|