Ingredients
8 6 inches corn tortillas
1 17 ounce package refrigerated beef pot roast with juices
1 14 1/2 ounce 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. Makes 4 servings.
Nutrition Facts (Mexican Beef and Tortillas)
Per serving: 319 kcal cal., 10 g fat (5 g sat. fat, 1 g polyunsaturated fat, 0 g monounsatured fat), 64 mg chol., 857 mg sodium, 34 g carb., 5 g fiber, 7 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet