Southwestern Shredded Beef Sandwiches

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Yield: 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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  • user reviews (4)
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

Yield: 6 cups
Ingredients
  • 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
Directions

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)
  • Calories 114,
  • Protein (gm) 9,
  • Carbohydrate (gm) 10,
  • Fat, total (gm) 4,
  • Cholesterol (mg) 16,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 1,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 1,
  • Vitamin A (IU) 243,
  • Vitamin 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 (DV %) 50,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4214958578
chriskcook4 wrote:

114 calories? that seems impossible to me..

6/9/2010 12:56:57 PM Report Abuse
tattanya wrote:

great, still have some in the freezer for another meal

3/16/2010 09:20:55 AM Report Abuse
maryannandchuck wrote:

Everyone loved this, no leftovers so that tells me it is a keeper

11/14/2009 07:22:47 PM Report Abuse
kwilliams1597292 wrote:

Quick and Easy and my family loved it!

11/3/2009 06:43:34 PM Report Abuse

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