Southwestern Shredded Beef Sandwiches |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The secret behind this flavorful beef is simmering with tomatoes, green chiles, cumin, chili powder, and cilantro. Adapted from BH&G magazine. Ingredients:
1 cup chopped onion (1 large) |
1 tablespoon cooking oil |
2 cups cooked shredded beef |
1 (10 ounce) can diced tomatoes and green chilies |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 tablespoon chopped fresh cilantro |
1/2 cup shredded cheddar cheese (or monterey jack cheese 2 ounces) |
4 onion rolls, split and toasted, if desired (or rolls of choice) |
1 cup shredded lettuce |
sliced jalapeno pepper |
Directions:
1. In a large saucepan, cook the onion in hot oil over medium heat about 4 minutes or until tender.
2. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat.
3. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
4. To serve, sprinkle some of the cheese over bottoms of onion rolls.
5. Spoon about 1/2 cup meat mixture over cheese on each bun. Place a few jalapeno slices on top if desired.
6. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops.
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