Nutrition per serving may change if servings are adjusted.
1½ pounds beef flank steak
1 (16 ounce) package frozen (yellow, green and red) peppers and onion stir-fry vegetables
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 small jalapeño pepper, seeded and finely chopped (see Tips) (optional)
2 teaspoons chili powder
6 6 to 7-inch white or whole-wheat flour tortillas, warmed (see Tips)
Lime wedges (optional)
Trim fat from steak. If necessary, cut meat to fit in cooker. Place meat in a 3½- to 4-quart slow cooker (see Tips). Add frozen vegetables. In a medium bowl, stir together undrained tomatoes, jalapeño pepper (if using), and chili powder. Pour over meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ 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. Serve with lime wedges if desired.
Tips: Because fresh jalapeño and other chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves, or put plastic sandwich bags over your hands. If your bare hands do touch chile peppers, wash your hands well with soap and water.
To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.