Southwestern Steak Roll-Ups

by Jen


1 1/2 pounds beef flank steak

1 16-ounce package frozen peppers and onions

1 14 1/2-ounce can Mexican Style stewed tomatoes, undrained

1 small jalapeno pepper, seeded and finely chopped (optional)

2 tsps chili powder

6 6-to-7inch whole wheat or white flour tortillas, warmed

1. Trim fat from steak. If necessary, cut meat to fit in cooker. Place meat in a 3 1/2-to 4-quart slow cooker. Add frozen vegetables. In a medium bowl, stir together undrained tomatoes, jalapeno pepper (if using), and chili powder. Pour over meat in cooker.

2. Cover and cook on low heat setting 7 to 8 hours or on high heat setting 3 1/2 to 4 hours. Remove meat from cooker; slice across the grain. using a slotted spoon, remove vegetables from cooker. Divide meat and vegetables among warm tortillas; roll up.

Nutritional Information:

315 calories

10 grams fat

37 mg cholesterol

326 mg sodium

23 grams carbohydrates

1 gram fiber

29 grams protein

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