• 1-1/2 to 2 pounds beef flank steak, cut into thin strips
  • 1 can  diced tomatoes, undrained
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped  (omit if you don’t like spicy)
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 package of  gluten-free  tortillas
  • Guacamole and salsa
  • Sour cream and cheese, if tolerated


  1. Place beef in a 3-qt. crock pot.
  2. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours.
  3. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender.
  4. Using a slotted spoon, scoop mixture into tortilla. Garnish with guacamole, salsa, cheese, and sour cream.