Mexican Beef and Tortillas
For ultra convenience, refrigerated beef pot roast can't be beat. Use it in this casual recipe with green chillies and you'll have tacos on the table in 20 minutes.
Recipe from Better Homes and Gardens
8 6 inches corn tortillas
1 17 ounce package refrigerated beef pot roast with juices
1 14 1/2 ounce can diced tomatoes with green chilies
1 green sweet pepper, cut into strips
1 lime, cut into wedges
Dairy sour cream (optional)
Fresh cilantro sprigs (optional)
Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.
Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.
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.
Per Serving: 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) 728.85, vit. C (mg) 40.15, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 857, Potassium (mg) 166, calcium (mg) 70.68, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet