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!)
Equipment
- 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 orstart 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.
Questions & Reviews
These have become a staple in our house! SO good! I love a good crockpot recipe that taste so good. My husband always requests new dinner ideas from your site. All I have to say it that I found it on "Our Best Bites" and he is sold!
This is in my crock pot right now and I am dying it smells so good!!!! Can't wait to eat it!!! So glad that I found this recipe when I had a huge rost to cook up!
I made the beef from this recipe and it was wonderful.
Coming back to report that I tried this recipe with boneless, skinless chicken breasts tonight and it was every bit as good as the beef!
Thanks, Jen, for the report. We prefer chicken/turkey to beef whenever possible, so I will be trying this soon. Anything flexible and freezer-worthy is a plus for me!
Yeah, I can handle the flavor. how much onion powder would you use?
Jenni- can you handle just the flavor? I would add a little onion powder instead. It won't taste like onions, it will just add some yummy flavor and you won't have onion-y chunks in there!
How would this recipe be w/o onions? We aren't onion lovers, but would love to try this recipe.
I'm coming to your house for dinner! I can almost smell the beefy southwestern goodness!
Yum. I've actually tried this recipe before and I agree with you guys that it needs more seasoning. Also, topping with cilantro at the end makes the dish fabulous, in my opinion! I think this is going on this weeks menu 🙂
Made this last night for din din and it was DELISH! Everytime me and my husband would take a bite it would be followed by a mmmmmmmmmm……
Just wanted to come back on here and say that I used the leftover meat for taquitos, and then added the yummy leftover tomato-y juices and peppers to some chopped up potatoes for a spicy skillet hash. Nothing went to waste! Thanks so much!
i have some pork ribs in my freezer. you think they would work?
I made these this week and loved them. Can't wait to use the leftovers for taquitos tonight! Looking forward to more great crockpot recipies!
I got a slow cooker for christmas and still haven't used it LOL I should give this a try! It looks delicious!
Oh don't worry Laura, October through March is pretty much slow-cooker *season* around here!
Hey this is a great one I loved it! I think you should do a theme week were you use the slow cooker…hmmm any ways love your blog!
Laura
Bookmarked to try! That beef looks too good by far
Oh my, you just made my mouth water!! I LOVE, LOVE spicy, Southwestern food, and the Beef Wraps sound so yummy!! This one is a keeper..thank you!!
Lisa B.
Wow, this looks good! I love crock pot recipes…. it opens up so much more time for Gilmore Girls!
Um, hello! This looks SO delicious! Thanks for the fabulous photos and recipe!
I am so addicted to your site. Yum!
Perfect! I've been needing more dinner/freezer meal ideas now that school is in session. Thanks for the instructions of freezing too.
I'm getting hungry just reading this! Of course, this isn't unusual for me when I read your blog 🙂
This is one of our fam faves. So easy and great for feeding a crowd. And it's perfect for making taquitos with the left-overs! We like ours pretty heavily seasoned so I do BIG heaping teaspoons of all the seasonings (probably closer to 2t!) Super yummy. I'm excited for fall too!
Love that you used the crockpot! I can never get my meat to shred correctly, so I will try your method. It looks delicious!
mmmm mexican food. this meal looks easy & delicious.
Love it…love the ol' crockpot and the comeback it is making….great recipe…look forward to trying it
Yum! I will definitely be trying these this week. Thanks!
I bet these would be delish with chicken as well!!
Those beef wraps look so good! I really like to do that all day slow braise!