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!)
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 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!
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.
Questions & Reviews
You mentioned using leftovers in taquitos. Would you just put down queso fresco or Monterey on a tortilla and roll it up and bake it, or would you do more ingredients than that?
Ya I would totally just add some cheese!
Would this work with pork? I typically don’t eat beef bc of a sensitivity!
I bet it would be tasty! Just use a fattier roast like boneless shoulder/butt.
Do you recommend searing the roast before putting in the slow cooker?
You can, but you don’t have to. 🙂 I like the flavor and I think it improves the texture, but I also made it for years without searing.
This is one of my favorites!! It has a special place in my heart 🙂 So easy and so delicious!!
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!!
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 😉
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.
With a 2 1/2 lb. roast, you’re going to feed about 10-12. Hope that helps!
Thank you, that is the perfect amount!
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!
I almost always use chuck- it’s my fave!
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! 🙂
I’m sure it would be tasty! You could also live on the edge and make your own tortillas! 🙂
https://ourbestbites.com/2008/07/cooking-class-flour-tortillas/
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.
No, there should be plenty of moisture in there with the tomatoes and the meat juices. We never add any additional water to ours.
I can not wait to try this one. I already have my June menu made up, but just added this to July …Yummy..
We just had these for dinner, and they were delicious!!! Thank you so much!!!
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?
LADIES!!! you have done it again!!! this beef is INSANE!! it would make amazing filling for enchiladas, too!
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?
This was DEEEEEELICIOUS. Seriously so good and so easy.
Thanks!