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Ingredients

• 1-1/2 pounds  boneless beef round steak, cut 3/4 inch thick
• 1 14-1/2-ounce can  diced tomatoes, undrained
• 1/3 cup  chopped onion (1 small)
• 1 to 2  canned chipotle peppers in adobo sauce, chopped (see tip, page XX)
• 1 teaspoon  dried oregano, crushed
• 1/4 teaspoon  ground cumin
• 1 clove  garlic, minced
• 6 9- to 10-inch  tomato-flavored or plain flour tortillas, warmed
• 3/4 cup  shredded sharp cheddar cheese (3 ounces)
• 1 recipe  Pico de Gallo Salsa
•   Shredded jicama or radishes (optional)
•   Dairy sour cream (optional)

Description

Chipotle Peppers Are Smoked Jalapenos That Lend A Great Smoky Flavor To This Mexican Main Dish. Slow Cooking The Beef Mixture Makes For A Quick Meal On A Busy Night.

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