Shredded Beef, Bean, and Corn Fajitas
- 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.
- 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.
From the Test Kitchen
*To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.
Shredded Beef Master Recipe
- 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.
Nutrition Facts (Shredded Beef, Bean, and Corn Fajitas)
- Per serving:
- 367 kcal cal.,
- 13 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 40 mg chol.,
- 521 mg sodium,
- 37 g carb.,
- 4 g fiber,
- 3 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet