Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
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From Julie Kay
Serves 6 to 8.
1 lb. lean ground beef
1 tsp. onion powder
1 (15-oz.) can black beans, drained
1 (11-oz.) can Mexicorn, drained
2 cups chunky salsa
2 cloves garlic, minced
Flavored wraps or tortillas
1 cup shredded Cheddar cheese
1. Brown ground beef over medium-high heat on stove-top. Drain and put into slow cooker.
2. Sprinkle on onion powder and add beans, corn, salsa and garlic. Cook on Low for 4 to 6 hours.
3. Remove with slotted spoon and put filling into tortillas. Top with Cheddar cheese and add in extra toppings if desired. Roll up and serve. If desired, put out a bowl of salsa to serve as a dip for the rolled-up wrap.