1 3-3 1/2 lb. beef eye of round, trimmed of all visible fat2 cans (14.5 oz. each) diced tomatoes in puree 1 large onion, chopped 2 tsp. oregano 2 tsp. cumin 2 tsp. minced garlic 3-4 chipotle peppers in adobo sauce 1 C. water 1 pkg. frozen bell pepper strips, optional
Place all ingredients except frozen peppers into a 5-6 quart slow cooker. Cook on low-heat setting 8-10 hours or high setting 4-5 hours. Add peppers the last 20 minutes of cooking. Shred meat and serve on a tortilla or bun.
Tip: top with shredded lettuce, fat-free sour cream and light cheese to make a burrito.