Chili Beef Wraps - Crock Pot - OAMC - Dinner Kit |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 8 |
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I got this recipe from a Slow Cooker magazine. I tore the page out so I don't know the actual name of the magazine. The recipe states to cook in the slow cooker but I went a step further and turned it into a dinner kit. Ingredients:
2 lbs boneless beef loin tri-tip roast |
1/2 cup ketchup |
1/4 cup molasses |
2 tablespoons mustard |
1 tablespoon white vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon chili powder |
1 tablespoon scallion, minced |
8 flour tortillas |
1 (11 ounce) can corn, drained |
1 (15 ounce) can kidney beans, drained |
Directions:
1. For the dinner kit:.
2. Place the first 8 ingredients into a large freezer bag. Massage well to mix. Seal, squeezing out as much air as possible.
3. Place tortillas in a quart size freezer bag, seal.
4. Drain the beans and corn and put into a quart size freezer bag, seal.
5. Print this recipe, and place the roast, tortillas, beans/corn and recipe into a large freezer bag. Seal, squeezing out as much air as possible.
6. To cook; thaw completely.
7. Put all contents of the roast bag into your slow cooker and cook on low for 7-8 hours, or until the beef is shreddable.
8. Just before dinner, heat the beans and corn with 1/2 cup of the sauce in the crock pot over med heat.
9. Heat the tortillas in the microwave for about 30 seconds, microwaves may vary.
10. Shred the beef and serve in tortillas with beans and corn and top with sauce from crock pot.
11. To cook and then freeze follow the cooking instructions and then freeze cooled meat/beans in seperate baggies or other freezer safe containers.
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