1½ lbs beef flank steak
1 medium onion, sliced
1 can (14½ oz) diced tomatoes, undrained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
¼ tsp salt
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 c salsa
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and guacamole, optional
1. Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomatoes, jalapeno, garlic, cumin, chili powder and salt. Cover and cook on low for 7 hours.
2. Add green and red peppers. Cover and cook 1-2 hours longer or until meat and vegetables are tender.
3. Using a slotted spoon, spoon meat mixture down the center of each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.