Serves 6

Prep time 25 min.

Cook time 10 hr.


1 boneless beef chuck roast (2 1/2 to 3 lb.)

2 large onions

2 cans (14.5oz.ea.) Del Monte® Original Recipe Stewed Tomatoes

1 can (4oz.) diced green chilies

4 cloves garlic, minced

2 tsps. cumin

1 tsp. dried oregano

½ tsp. cayenne pepper

1 Tbsp. vegetable oil

2 green or yellow bell pepper, cut into bite-size strips

6 (8-inch) flour tortillas, warmed

Optional Toppings:

  • Sour cream
  • Guacamole
  • Salsa
  • Lime wedges



  1. Trim fat from meat. Cut meat into 2-inch pieces. Chop 1 onion and place on bottom of a 4 to 5-quart slow cooker; top with meat.

  2. Combine 1 can of tomatoes (chopped and not drained) and green chilies, garlic, cumin, oregano and cayenne pepper in a medium bowl. Pour over meat in slow cooker. Cover and cook 10 hours on LOW or 5 hours on HIGH.

  3. Transfer meat to a large bowl using tongs or slotted spoon. Use two forks to pull meat apart into coarse shreds. Drizzle meat with a little cooking liquid to moisten, if desired; discard remaining liquid. Cover to keep warm.

  4. Cut remaining onion into thin wedges. Heat oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook and stir 4 to 5 minutes or until tender and starting to brown. Stir in remaining can of tomatoes (drained and chopped); heat through.

  5. Spoon about 1/2 cup meat and 1/2 cup pepper mixture onto one side of each warmed tortilla. Fold tortilla in half over filling. Top with sour cream, guacamole and Salsa, as desired. Serve with Lime wedges.


NOTES: To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Heat 10 minutes or until heated through.
To store meat, place in airtight containers. Cover and store in refrigerator up to 3 days (or freeze up to 3 months). If frozen, thaw in the refrigerator before using.


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