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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Mexican Beef and Tortillas
Makes: 4
servings
Start to Finish
20 mins
Ingredients
- 8 6 inches corn tortillas
- 1 17 ounce packagerefrigerated beef pot roast with juices
- 1 14 1/2ounce candiced tomatoes with green chilies
- 1 green sweet pepper, cut into strips
- 1 lime, cut into wedges
- Dairy sour cream (optional)
- Fresh cilantro sprigs (optional)
Directions
1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.
2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.
3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.
Nutrition Facts
(Mexican Beef and Tortillas)
- Servings Per Recipe 4,
- cal. (kcal) 319,
- Fat, total (g) 10,
- chol. (mg) 64,
- sat. fat (g) 5,
- carb. (g) 34,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 7,
- pro. (g) 27,
- vit. A (IU) 729,
- vit. C (mg) 40,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 857,
- Potassium (mg) 166,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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