Mexican Beef and Tortillas


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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)


Directions

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.


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