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Ingredients

• 1/2 cup onion
• 1/2 large red bell pepper
• 1/2 chipotle pepper in adobo sauce
• 2 garlic cloves
• 1 cup iceberg lettuce
• 1-1/2 pounds boneless beef round steak, cut 3/4″ thick
• 1 cup canned, diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup rice, uncooked
• 1-1/2 cups water
• 6 burrito size flour tortillas
• 1/2 cup shredded sharp cheddar cheese
• 6 tablespoons sour cream

Preparation

1. Chop onion, bell pepper and chipotle pepper. Mince garlic and shred lettuce.
2. Trim fat from meat. Cut into 6 pieces.
3. In a 4-quart Crock Pot®, place meat, tomatoes (undrained), onion, bell pepper, chipotle pepper, spices and garlic.
4. Cover and cook on low setting for 8–10 hours or on high for 4–5 hours.
5. Add rice to water and cook according to package directions.
6. Remove meat from cooker and shred, using 2 forks. Place in a large bowl and add sauce to desired consistency.
7. Warm tortillas and spoon meat onto each one. Add 4 teaspoons cheese, 1 tablespoon sour cream, shredded lettuce and 1/2 cup cooked rice. Roll up and enjoy.

Helpful hints

• If desired, replace canned tomatoes with 1 large fresh tomato, peeled and diced. Replace chipotle pepper with a fresh jalapeno pepper, seeded and diced.
• Adjust spices/peppers as desired.
• For a lower calorie and carbohydrate meal serve over rice and omit tortillas.
• For added kick, chop cilantro and stir into cooked rice. Add a splash of lime juice.
• For a lower protein diet adjust the portion to match your meal plan.

To reduce fat, used low fat sour cream and eliminate cheese if desired.