Rating: 4.25 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 16 Ratings

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.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
30 mins
slow-cook:
11 hrs 30 mins to 12 hrs(low) or 5-1/2 to 6 hrs. (high)
total:
25 mins
Yield:
6 cups
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Southwestern Shredded Beef Sandwiches

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Southwestern Shredded Beef Sandwiches)

114 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 16mg; sodium 230mg; potassium 153mg; carbohydrates 10g; fiber 1g; sugar 1g; protein 9g; vitamin a 243IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 24mcg; vitamin b12 1mcg; calcium 50mg; iron 1mg.

Shredded Beef Master Recipe

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1