| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Pitas & san |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef flank steak |
| 1 1/2 |
c |
Chopped onions |
| 1 1/2 |
c |
Old El Paso® Medium Thick 'n Chunky Salsa |
| 3 |
tb |
Chopped fresh cilantro |
| 3 |
|
Garlic cloves; minced |
| 2 |
ts |
Cumin |
| 2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 8 |
|
Sandwich buns; split |
INSTRUCTIONS
Cut beef flank steak into 6 pieces; set aside. In 3 1/2 or 4-quart slow
cooker, combine all remaining ingredients except buns. Add beef; mix well.
Cover; cook on high setting for 4 hours or until beef is tender.* Remove
beef from slow cooker. Shred beef; return to slow cooker and mix well.
To serve, fill each bun with 1/3 to 1/2 cup beef mixture. If desired, top
with shredded cheese or sour cream.
TIP: *If desired, beef mixture can be cooked on low setting for at least 8
hours or until beef is tender.
Copyright 1997 The Pillsbury Company
Notes: Sent: Sunday, December 28, 1997 1:40 AM Prep Time: 15 minutes (Ready
in 4 hours 15 minutes)
Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc.
Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net" <abprice@wf.net> on
Dec 28, 1997
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