1-1/2 to 2 pounds beef flank steak, cut into thin strips
1 can diced tomatoes, undrained
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped (omit if you don’t like spicy)
1 TBSP minced fresh cilantro
1 tsp chili powder
1/2 tsp 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
Place beef in a 3-qt. crock pot.
In a small bowl, combine the tomatoes, garlic, jalapeño, cilantro, chili powder, cumin, and salt; pour over beef. Cover and cook on low for 7-8 hours.
Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender.
Using a slotted spoon, scoop mixture into tortilla. Garnish with guacamole, salsa, cheese, and sour cream.