1 1/2 pounds beef flank steak
1 16 ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 14 1/2 ounce can Mexican-style stewed tomatoes
1 small jalapeno pepper, seeded and finely chopped* (optional)
2 teaspoons chili powder
6 - 7 inches white or whole wheat flour tortillas, warmed**
Lime wedges (optional)
1. Trim fat from steak. If necessary, cut meat to fit in cooker. Place meat in a 3-1/2- to 4-quart slow cooker. Add frozen vegetables. In a medium bowl stir together undrained tomatoes, jalapeno pepper (if using), and chili powder. Pour over meat in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove meat from cooker; slice across the grain. Using a slotted spoon, remove vegetables from cooker. Divide meat and vegetables among warm tortillas; roll up. Serve with lime wedges if desired.
Because fresh jalapeno and other chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves, or put plastic sandwich bags over your hands. If your bare hands do touch chile peppers, wash your hands well with soap and water.