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- 1 cup chopped onion (1 large)
- 1 tablespoon cooking oil
- 2 cups Shredded Beef Master Recipe
- 1 10 ounce candiced tomatoes and green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh cilantro
- 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
- 4 onion rolls, split and toasted, if desired
- 1 cup shredded lettuce
1. In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
2. To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.
Yield: 6 cups
- 3 - 3 1/2 pounds boneless beef chuck pot roast
- 2 large onions
- 2 cloves of garlic
- 1 14 ounce canbroth
- 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) 114,
- Fat, total (g) 4,
- chol. (mg) 16,
- sat. fat (g) 1,
- carb. (g) 10,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 9,
- vit. A (IU) 243,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 230,
- Potassium (mg) 153,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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