Mexican Beef and Tortillas

By spietzsch

Ingredients

• 8 6-inch corn tortillas
• 1 17-oz. pkg. refrigerated beef pot roast with juices
• 1 14-1/2-oz. 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)

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.

2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.

3. 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.