Categories: entree/slowcooker

Ingredients

• 1-1/2 poundsbeef flank steak
• 1 16-ounce packagefrozen (yellow, green, and red) peppers and onion stir-fry vegetables
• 1 14 1/2-ounce canMexican-style stewed tomatoes
• 1 smalljalapeño pepper, seeded and finely chopped* (optional)
• 2 teaspoonschili powder
• 6 6- to 7-inchwhite or whole wheat flour tortillas, warmed**
• Lime wedges (optional)

Directions

1. Trim fat from steak. If necessary, cut meat to fit in cooker. Place meat in a 3-1/2- to 4-quart slow cooker. Add frozen vegetables. In a medium bowl stir together undrained tomatoes, jalapeño pepper (if using), and chili powder. Pour over meat in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove meat from cooker; slice across the grain. Using a slotted spoon, remove vegetables from cooker. Divide meat and vegetables among warm tortillas; roll up. Serve with lime wedges if desired.

3. **Note: To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

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