Slow-Cooked Mexican Beef Wraps |  |
Ingredients
| 1 | large onion, halved and sliced
| | 1 | 2 1/2- to 3-lb.
beef round rump roast
| | 2 | tsp.
fajita seasoning
| | 1 | tbsp.
instant beef flavor bouillon granules
| | 1 | cup
chunky salsa or (10-oz.) can tomatoes with green chiles
| | 10 | large flour tortillas, warmed
| | Shredded cheese, lettuce, sour cream (optional)
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Directions
 | In 3- to 6-quart slow cooker, layer onions. Coat roast evenly with seasoning and place on top of onions with any additional seasoning. Sprinkle with bouillon and top with salsa. Cover and cook on LOW 7 to 9 hours or until roast is very tender. |  | With 2 forks pull beef into shreds; mix well with sauce. Serve in tortillas with shredded cheese, lettuce and sour cream, if desired. |
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