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Full Online Book HomeLearning KitchenMexican And Hispanic - Southwestern Beef Sandwiches
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Mexican And Hispanic - Southwestern Beef Sandwiches Post by :stallworth Category :Learning Kitchen Author :Unknown Date :March 2012 Read :899

Click below to download : Mexican And Hispanic - Southwestern Beef Sandwiches (Format : PDF)

Mexican And Hispanic - Southwestern Beef Sandwiches

1 1/2 lb. beef flank steak
1 1/2 cups chopped onions
1 1/2 cups Old El Paso® Medium Thick 'n Chunky Salsa
3 tablespoons chopped fresh cilantro
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon salt
8 sandwich buns, split


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.

8 sandwiches

TIP: *If desired, beef mixture can be cooked on low setting for at least 8 hours or until beef is tender.

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Sandwich
Calories 250 Calories from Fat 70
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