SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Southwestern Shredded Beef Sandwiches

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
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

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)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 230,
  • Potassium (mg) 153,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe