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 sautΓ© 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.

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Southwestern Beef Wraps (Instant Pot or Crock Pot!)

  • Author: kate jones
  • Yield: Serves 6-8

Description

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!


Ingredients

1 onion, chopped
2 1/2-3-pound 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 1/2 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, etc.


Instructions

instant pot instructions

To make these in the Instant Pot, heat 1-2 tablespoons oil in your Instant Pot on the sautΓ© 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!

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.

Keywords: Southwestern Beef Wraps

55 comments

  1. Love it…love the ol' crockpot and the comeback it is making….great recipe…look forward to trying it

  2. Love that you used the crockpot! I can never get my meat to shred correctly, so I will try your method. It looks delicious!

  3. 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!

  4. I'm getting hungry just reading this! Of course, this isn't unusual for me when I read your blog πŸ™‚

  5. Perfect! I've been needing more dinner/freezer meal ideas now that school is in session. Thanks for the instructions of freezing too.

  6. Wow, this looks good! I love crock pot recipes…. it opens up so much more time for Gilmore Girls!

  7. 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.

  8. 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

  9. Oh don't worry Laura, October through March is pretty much slow-cooker *season* around here!

  10. I got a slow cooker for christmas and still haven't used it LOL I should give this a try! It looks delicious!

  11. 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!

  12. 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!

  13. 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……

  14. 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 πŸ™‚

  15. I'm coming to your house for dinner! I can almost smell the beefy southwestern goodness!

  16. 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!

  17. 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!

    1. 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!

  18. 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!

  19. 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!

  20. This looks so good and so easy! Right now I have a pork roast in my freezer instead of beef…do you think that will still work with all the flavors?

  21. LADIES!!! you have done it again!!! this beef is INSANE!! it would make amazing filling for enchiladas, too!

  22. I have a 4 1/2 lb. beef roast in my freezer that I need to use up. I know the recipe says to use a 2 1/2 lb roast…this may be a silly question, but would I just double all the ingredients since I have a larger roast?

  23. Do you have to put any water in the bottom of the crockpot to keep it from sticking? Maybe it’s just my crockpot but I always have to put in a little water or everything burns, I have a ceramic one.

    1. No, there should be plenty of moisture in there with the tomatoes and the meat juices. We never add any additional water to ours.

  24. Has anybody ever tried this over rice? I’m out of tortillas and I don’t want to run to the store today if I don’t have to! πŸ™‚

  25. What kind of beef roast do you normally use, rump roast, sirloin tip, chuck?
    thanks looks yummy. Already tried the red beans and rice and the jambalaya looking forward to trying more. So far everything has been yummy!

  26. I’ve made this before and it was delicious. Now I’m gonna make it for a crowd–any idea on how many this feeds…roughly? And would it be okay to double it, if needed, like someone asked earlier? Thanks–love EVERYTHING I’ve tried from your blog and cookbook.

  27. Just put this into the crockpot! I jazzed mine up a little by stuffing a few garlic cloves into the roast! Because I can never have enough garlic πŸ˜‰

  28. I have to say, I think you guys are awesome!! I’ve been following you for the past 7 months after finding you via a random Google search. I have never encountered a “dud” recipe from you guys, and I make at least 3 things of yours a week! I made this today, and it was delicious! I actually added a little extra chili powder and some mild diced Ortega chili’s. You can also make some machaca burritos for breakfast with the leftovers by adding some jalapenos, scrambled eggs and cheese. Thanks so much!!

  29. This is one of my favorites!! It has a special place in my heart πŸ™‚ So easy and so delicious!!

    1. You can, but you don’t have to. πŸ™‚ I like the flavor and I think it improves the texture, but I also made it for years without searing.

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