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