2 lb beef flank steak; thinly sliced
1 cup tomato juice
2 clove garlic; minced
1 Tbs cilantro, fresh; minced or parsley
1 tsp chili powder
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp coriander, ground
1 md onion; sliced
1 md green bell pepper; julienned
1 md red bell pepper; julienned
1 pepper jalapeno; cut in thin strips
12 tortilla tortilla, LC, 6in, La Tortilla Fact
12 Tbs sour cream
12 Tbs guacamole
12 Tbs salsa
12 Tbs Cheddar cheese; shredded


Place beef in a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 6-7 hours. Add onion, peppers and jalapeno. cover and cook 1 hour longer or until meat and vegetables are tender. Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on each tortilla. Add desired toppings. Roll up.
Submitted by: Twila Burkholder; Middleburg, PA.
NYC Nutrition Analysis (per serving or yield unit): water=266.6 g; calories=769.5; protein=50.8 g; total fat=53.31 g; carbohydrate=35.16 g; dietary fiber=20.1 g; ash=5.87 g; calcium=287.6 mg; phosphorus=517.1 mg; iron=4.54 mg; sodium=1395 mg; potassium=916 mg; magnesium=61.15 mg; zinc=6.76 mg; copper=0.32 mg; manganese=0.21 mg; vitamin A=2477 IU; vitamin E=4.6 mg ATE; thiamin=0.26 mg; riboflavin=0.43 mg; niacin=8.04 mg; pantothenic acid=1 mg; vitamin B6=1.07 mg; folate=48.51 ug; vitamin B12=5.01 ug; vitamin C=70.56 mg; saturated fat=18.14 g; monounsaturated fat=17.38 g; polyunsaturated fat=14.45 g; cholesterol=135.6 mg; selenium=33.53 ug; refuse=3.67%; %cal as carb:prot:fat=17:25:58; WW Pts=17.91; (complete analysis)
Contributor: Quick Cooking, January/February 2001
NYC Nutrilink: N3193^13068,N2637^11540,N2401^11215,N2985^11971 NYC Nutrilink: N181^02009,N186^02014,N218^02047,N185^02013 NYC Nutrilink: N2456^11282,N2491^11333,N2845^11821,U38^11979 NYC Nutrilink: U48^00000,N56^01056,N510^04025,N1088^06164 NYC Nutrilink: N10^01009