Tender beef and beans in a thick chili pepper and tomato sauce.

2 tbsp. cooking oil
2 lbs. inside round steak, thinly sliced
2 tbsp. water
2 tbsp. all-purpose flour
19oz. can of white kidney beans, rinsed and drained
14oz. can of diced tomatoes, drained
1 cup chopped onion
1 cup chopped green pepper
1/2 cup frozen kernel corn
4oz. can of diced green chilies, drained
2 tbsp. chopped fresh oregano leaves (or 1 1/2 tsp. dried)
2 tbsp. tomato paste
1 tbsp. chili powder
2 garlic cloves, minced (or 1/2 tsp. powder)
1 tsp. ground cumin
1/4 tsp. salt
1 cup grated medium cheddar cheese
10 flour tortillas (9" diameter)
1 cup chopped or torn romaine lettuce, lightly packed
Makes 10 wraps
Heat cooking oil in large frying pan on medium-high.
Add beef in 2 batches.
Cook for 3 to 4 minutes per batch, stirring occasionally, until browned.
Transfer to 3 1/2 to 4 quart slow cooker.
Stir water into flour in small cup until smooth.
Add to beef.
Add next 12 ingredients.
Stir well.
Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Makes about 5 cups filling.
Sprinkle 1 1/2 tbsp. cheese down center of each tortilla.
Spoon 1/2 cup beef mixture onto cheese on each.
Divide and scatter lettuce over beef mixture.
Fold bottom edge and sides of each tortilla over filling to enclose, leaving top open.