MEXICAN BEEF AND TORTILLAS

By Jaxson

Ingredients

• 8 CORN TORTILLAS
• 1 17 OZ PKG REFRIGERATED BEEF POT ROAST WITH JUICES
• 1 14 OZ CAN DICED TOMATOES WITH GREEN CHILLIES
• 1 GREEN SWEET PEPPER CUT INTO STRIPS
• 1 LIME, CUT INTO WEDGES
• SOUR CREAM

Preparation

Step 1

1. WRAP TORTILLAS IN MICROWAVE SAFE PAPER TOWELS. 45-60 SECONDS OR UNTIL WARM. COVER AND SET ASIDE.

2. MICROWAVE BEEF ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE PLACE DRAINED TOMATOES IS 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.