Southwestern Steak Roll-Ups

By Edie

  • 1 1/2 pounds beef flank steak

  • 1 16 oz. package frozen peppers and onions

  • 1 14 1/2 oz.can Mexican-style stewed tomatoes, undrained

  • 1 small jalpeno pepper,seeded and finely chopped*(optional)

  • 2 tsp. chili powder

  • 6 6-7 inch. whole wheat or white flour tortillas, warmed**

  1. Trim fat from staek. If necessary,cut meat to fit in cooker. Place meat in a 31/3to4-qt. slow cooker. Add frozen vegetables. In a med. bowl,stir together undrained tomatoes, jalapeno pepper(if using), and chili powder. Pour over meat in cooker.

  2. 2.Cover and cook on low heat 7-8 hours or on high 3 1/2-4 hours. Remove meat from cooker slice across the grain. Using a slotted spoon, remove vegs. from cooker. Divide meat and vegs. among warm tortillas; roll up.

  3. * Test Kitchen tip: When working with chile peppers, wear plastic or rubber gloves or put plastic sandwich bags over your hands. If your bare hands do touch chile peppers, wash your hands well with soap and water.

  4. ** Test Kitchen tip: To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350*oven about 10 mins.

Nutritional Facts

Per Serving
315 Cal
10g total fat (2g sat fat) 37mg chol.
326 mg sodium 23g carb. 1 g fiber
29 g pro.
Exchanges 1.5 vegetable
1 starch
3 lean meat
1 fat and 1.5 Carb choices

lunch carbs under 45g

2 replies

Avera 2009-02-15 22:51:26 -0600 Report

This is a recipe that I have tried and fixed before. Mine is almost exacly the same and I love it. I'm glad you posted this because I had forgotten about it. It is sure going to be back on my dinner menu this week.