Southwestern Steak Roll-Ups
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.
10 grams fat
37 mg cholesterol
326 mg sodium
23 grams carbohydrates
1 gram fiber
29 grams protein