Ingredients
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4 (4 ounce) cans chopped green chilies
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1 medium onion, chopped
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3 garlic cloves, sliced
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3 teaspoons chili powder
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1 1/2 teaspoons ground cumin
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1 teaspoon sodium-free seasoning
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1 cup reduced-sodium beef broth
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24 (8 inch) fat free tortillas, warmed
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shredded lettuce
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reduced-fat cheddar cheese
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3 medium jalapeno peppers, seeded and chopped
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chopped tomato
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2 (3 lb) boneless beef roast, top sirloin roasts
Instructions
- Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
- Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
- Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
- In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.