pat's Recipe

Southwestern Steak Roll-Ups

Category: Crockpot Sandwiches

1-1/2 pounds beef flank steak
1 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (I prefer to use fresh)
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 small jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
6- to 7-inch white 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, jalapeno 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.

Serves 6.