Mexican Beef and Tortillas
  • Servings: 4
  • 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)
  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.