Rub the beef with the seasoning. Place the beef into a 6-quart slow cooker. Pour half the salsa over the beef.Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the beef to a cutting board. Thinly slice the beef. Return the beef to the slow cooker.Divide the beef mixture among the tortillas. Top with the remaining salsa, onion and cheese. Fold the tortillas around the filling.
3.5 pounds beef brisket2 tablespoons barbecue dry spice rub and seasoning1 jar (16 ounces) Pace® Chunky Salsa16 flour tortilla (6-inch), warmed1 medium red onion, cut in half and thinly sliced (about 1 cup)1 cup shredded Cheddar cheese (about 4 ounces)
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