Southwestern Shredded Beef Sandwiches

Diced tomatoes and green chiles, chili powder, and cilantro add a bit of the Southwest to this quick and easy sandwich recipe that can be prepared in 30 minutes or less.

Southwestern Shredded Beef Sandwiches + enlarge image
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17 users rated this recipe an average rating of 4.0
Yields:
6 cups
Prep:
30 mins
Slow Cook:
11 hrs 30 mins to 12 hrs (low) or 5-1/2 to 6 hrs. (high)
Start to Finish:
25 mins
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Southwestern Shredded Beef Sandwiches

Ingredients
1
cup chopped onion (1 large)
1
tablespoon cooking oil
2
cups Shredded Beef Master Recipe
1
10 ounce can diced 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

Directions

  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.

Shredded Beef Master Recipe

Ingredients

3
pounds boneless beef chuck pot roast
2
large onions
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

Directions

  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.

Nutrition Facts

(Southwestern Shredded Beef Sandwiches)
    Per serving:
  • 114 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 16 mg chol.,
  • 230 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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