Thinly slice rump and onions and place in slow cooker with the chopped green and red capsicums.

Add pineapple pieces and juice and lastly, the BBQ sauce.

Cook on low 4 hours

Thicken with a little corn flour, if needed.

*Remove beef and set aside briefly. Wipe over slow cooker bowl a little with paper towel to remove any excess cooking liquids. Do not use cold water or it can crack*

Then stack tortillas, beef and cheese, *alternating layers in your slow cooker as you build*

Repeat till all used up.

*This stack can be done in slow cooker on high for approx 45mins or until heated through and cheese melted*

Or put in oven to melt cheese.