Ingredients
1 beef flank steak (2 pounds), cut into thin strips1 can (10 ounces) diced tomatoes and green chiles, undrained2 garlic cloves, minced1 jalapeno pepper, seeded and chopped1 tablespoon minced fresh cilantro or parsley1 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon salt1 medium sweet red pepper, julienned1 medium green pepper, julienned8 flour tortillas (8 inches)Optional: Sour cream, salsa and shredded cheddar cheese
Preparation
Place beef in a 3-qt. slow cooker. In a small bowl, combine tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low 7-8 hours.
Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender.
Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. If desired, serve with sour cream, salsa and cheese.
