Southwestern Beef Wraps

This is a recipe that I have used and loved for a long, long time (it’s actually from the McCormick website.) I originally shared it almost 10 years ago when my babies were babies and now one’s a teenager and the other is an almost-teenager (and there’s another that wasn’t even around back then.) But we still love this recipe for Southwestern Beef Wraps–they’re somehow perfect comfort food and perfect party food! You can make it in the Instant Pot or slow cooker, you can make it as a freezer meal, the leftovers are flexible and delicious. There’s basically nothing to not love here.

It’s definitely starting to feel like fall here and nothing makes me want to pop something yummy in the crock pot and settle in for a little (okay, a lot of) Gilmore Girls like the first hint of fall. Pre-sequel Gilmore Girls, let’s be clear.

There are a couple of things I really love about this. First, even though it literally comes together in a matter of minutes, this is a great freezer meal to have on hand; this is one that I had ready to go when I was getting ready to deliver my daughter. Secondly, I love how versatile it is. You can make it as directed the first time around and then make chimichangas, taquitos, nachos, or even enchiladas with the leftovers. Or you could just freeze the cooked leftovers and have them ready to go for “wraps” (when I say “wraps,” I basically mean soft tacos.)

Getting started

To make the meat, you’re going to need a large onion, a 2 1/2-3-pound beef roast (chuck is always a safe bet, but bottom round and top round roasts also work well), a heaping teaspoon each of chili powder, garlic powder, cumin, and kosher salt, 2 chopped bell peppers (any color) and a 14.5-ounce can Mexican-style tomatoes (or a can of Rotel, whatever spiciness you prefer.)

instant pot instructions

To make these in the Instant Pot, heat 1-2 tablespoons oil in your Instant Pot on the sauté setting. Trim the roast of excess fat and cut it into 1-2″ slices. Mix the seasonings together,

sprinkle them over the roast…

rub them all over the roast.

Sear the meat in the preheated pot until it is browned on all sides.

While the meat is browning, chop your onion and peppers.

Add the onions and peppers to the pot and top with the tomatoes.

and use the manual setting to cook on high for 40 minutes. Allow the pressure to release naturally (don’t open the valve) for 10 minutes, then release the pressure, open the pot, and shred the beef.

Serve in warmed tortillas with your choice of toppings–fresh onions, avocado, cheese, sour cream, chopped cilantro, whatever you love!

crock pot instructions

Season the roast all over (slicing isn’t necessary, but you can if you want). Place in the slow cooker. Top with onions, peppers, and tomatoes and cook on high for 5-6 hours or low for 8-9 hours or (and this is Kate’s Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. Serve as desired.

FREEZER MEAL INSTRUCTIONS

Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.

Southwestern Beef Wraps (Instant Pot or Crock Pot!)

5 from 19 votes

These super-easy Southwestern Beef Wraps are made in the pressure cooker or slow cooker. They are the perfect comfort food and perfect party food!

Prep Time 5 minutes minutes

Cook Time 8 hours hours

5 minutes minutes

Total Time 8 hours hours

ServingsServings6 servings

Print Rate

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Equipment

• Slow Cooker
• pressure cooker optional

Ingredients

• 1 onion chopped
• 2 1/2-3-pounds beef roast like chuck, top, or bottom round, trimmed of fat but left whole
• 1 heaping teaspoon chili powder
• 1 heaping teaspoon garlic powder
• 1 heaping teaspoon cumin
• 1 heaping teaspoon kosher salt
• 2 bell peppers any color, chopped
• 1 14.5-oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes spiciness depending on your preference
• Small flour tortillas click here to make your own!
• Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro.

Instructions

Pressure Cooker Instructioins

• To make these in a pressure cooker, heat 1-2 tablespoons oil on the sauté setting. Trim the roast of excess fat and cut it into 1-2" slices. Mix the seasonings together and rub them all over the roast.
• Sear the meat in the pot until it is browned on all sides. Top with onions, peppers, and tomatoes and use the manual setting to cook on high for 40 minutes. Allow the pressure to release naturally (don't open the valve) for 10 minutes, then release the pressure, open the pot, and shred the beef.
• Serve in warmed tortillas with your choice of toppings--fresh onions, avocado, cheese, sour cream, chopped cilantro, whatever you love!

Slow Cooker Instructions

• Season the roast all over (slicing isn't necessary, but you can if you want). Place in slow cooker. Top with onions, peppers, and tomatoes and cook on high for 5-6 hours or low for 8-9 hours

  or

  start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. Serve as desired.

Freezer Meal Instructions

• Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.

Notes

• Nutritional information was calculated without the use of toppings.

Nutrition

Calories: 360kcal, Carbohydrates: 4g, Protein: 37g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 223mg, Potassium: 746mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1319IU, Vitamin C: 52mg, Calcium: 41mg, Iron: 4mg

Course: Main Courses

Cuisine: American, Southwestern

Keyword: Southwestern Beef Wraps

Calories: 360kcal

Author: Kate Jones

Cost: $15

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