What You Need:

1 1/2 lb. boneless beef round steak, about 3/4″ thick
1 14 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10″ plain or flavored flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 small jar salsa
Dairy sour cream (optional)

How to Make It:

Trim fat from beef and cut into 6 pieces.
In a 4 qt. crock pot place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from the crock pot and shred using two forks.
Re-combine meat with the other cooked ingredients.
Using a slotted spoon, drain and place one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, salsa, and if desired, sour cream.
Roll up tortilla.

Tips:

Makes 6 servings. Prep time after cooking is about 20 min.