- make this recipe
- user reviews (3)
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1
red onion, cut into thin wedges (1 cup)
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2
small cloves garlic, minced
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1
tablespoon olive oil
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2
cups Shredded Beef Master Recipe (see recipe below)
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1
14 1/2 ounce can Mexican-style stewed tomatoes, cut up
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1
cup frozen whole kernel corn
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1
cup canned black beans, rinsed and drained
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2
teaspoons chili powder
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1/2
cup seeded and chopped cucumber (1 small)
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1/2
cup peeled and chopped jicama
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1
tablespoon snipped fresh cilantro
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6
7 - 8 flour tortillas, warmed*
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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.
- Tip *To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.
Yield: 6 cups
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3
- 3 1/2
pounds boneless beef chuck pot roast
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2
large onions
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2
cloves of garlic
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1
14 ounce can broth
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1
tablespoon Worcestershire sauce
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2
teaspoons dry mustard
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1
teaspoon dried thyme
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1/2
teaspoon salt
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1/4
teaspoon cayenne pepper
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.
- Calories 367,
- Protein (gm) 26,
- Carbohydrate (gm) 37,
- Fat, total (gm) 13,
- Cholesterol (mg) 40,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 486,
- Vitamin 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 (DV %) 151,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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Easy and pretty darn good! I would make this again for sure and because I left out the jicama and cucumber I will absolutely add that salsa to the recipe next time.
12/23/2011 07:28:20 AM Report AbuseWe didn't have cucumber or jicama on hand but made it anyway and it was great. This is one we will make again.
1/26/2010 06:55:40 AM Report AbuseLoved this recipe (and so did my meat-connoisseur brother-in-law). Everyone liked the jicama/cucumber mix. I cooked the meat overnight and refrigerated till dinner. Suggestions: Don't put too much of the crockpot juices with the meat. As the recipe says, put in just enough to moisten the beef. Otherwise you'll get jello-like clumps of fat. A can of diced chilies would have added some kick.
11/18/2009 03:29:07 PM Report Abuse