Post by Debbie on Jun 16, 2012 16:04:18 GMT -5
1 large chopped onion
1 tablespoon cooking oil
2 cups Shredded Beef Master Recipe (in crock pot section)
1 - 10-oz. can diced tomatoes and green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/2 cup shredded cheddar or Monterey Jack cheese
4 onion rolls, split and toasted, if desired
1 cup shredded lettuce
In a large saucepan, cook onion in hot oil over medium,
heat about 4 minutes or until tender.
Add shredded beef, undrained tomatoes, cumin, and chili powder.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until heated through and desired consistency.
Stir in cilantro.
To serve, sprinkle some of the cheese over bottoms of onion rolls.
Spoon about 1/2 cup meat mixture over cheese on each bun.
Sprinkle with remaining cheese and the shredded lettuce.
Add roll tops.
1 tablespoon cooking oil
2 cups Shredded Beef Master Recipe (in crock pot section)
1 - 10-oz. can diced tomatoes and green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/2 cup shredded cheddar or Monterey Jack cheese
4 onion rolls, split and toasted, if desired
1 cup shredded lettuce
In a large saucepan, cook onion in hot oil over medium,
heat about 4 minutes or until tender.
Add shredded beef, undrained tomatoes, cumin, and chili powder.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until heated through and desired consistency.
Stir in cilantro.
To serve, sprinkle some of the cheese over bottoms of onion rolls.
Spoon about 1/2 cup meat mixture over cheese on each bun.
Sprinkle with remaining cheese and the shredded lettuce.
Add roll tops.