Mexican Beef and Tortillas
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)
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.