Mexican Beef and Tortillas
Recipe from Better Homes and Gardens
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.
Total Time: 20 mins
see savings8 6 inchescorn tortillas
see savings1 17 ounce packagerefrigerated beef pot roast with juices
see savings1 14 1/2 ounce candiced tomatoes with green chilies
see savings1green sweet pepper, cut into strips
see savings1lime, cut into wedges
see savingsDairy sour cream (optional)
see savingsFresh 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