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- 1 red onion, cut into thin wedges (1 cup)
- 2 small cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups Shredded Beef Master Recipe (see recipe below)
- 1 14 1/2ounce can Mexican-style stewed tomatoes, cut up
- 1 cup frozen whole kernel corn
- 1 cup canned black beans, rinsed and drained
- 2 teaspoons chili powder
- 1/2 cup seeded and chopped cucumber (1 small)
- 1/2 cup peeled and chopped jicama
- 1 tablespoon snipped fresh cilantro
- 6 7 - 8 flour tortillas, warmed*
- 1/2 cup dairy sour cream and/or purchased guacamole
1. In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in shredded beef, undrained tomatoes, corn, beans, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency.
2. Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro. Divide beef and vegetables among tortillas. Top with cucumber mixture and sour cream and/or guacamole. Makes 6 servings.
- *To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.
Yield: 6 cups
- 3 - 3 1/2 pounds boneless beef chuck pot roast
- 2 large onions
- 2 cloves of garlic
- 1 14 ounce can broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
- cal. (kcal) 367,
- Fat, total (g) 13,
- chol. (mg) 40,
- sat. fat (g) 4,
- carb. (g) 37,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 3,
- pro. (g) 26,
- vit. A (IU) 486,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 521,
- Potassium (mg) 704,
- calcium (mg) 151,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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