Home Cooking Recipes
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Tex-Mex Beef Wraps with Tomato-Corn Salsa

Ingredients:
1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy
1/2 cup frozen corn, defrosted
1 small tomato, chopped
1 tablespoon chopped fresh cilantro
1 jar (16 oz.) prepared thick-and-chunky salsa
2 tablespoons chopped fresh cilantro
4 large flour tortillas, warmed













Directions: 1. Combine corn, tomato, 1 tablespoon cilantro and 2 tblespoons salsa in small bowl. 2.Remove beef pot roast from package; tear into shreds with 2 forks. Discard gravy. Combine beef, remainig salsa and cilantro in large suacepan; heat through over medium heat, stirring occasionally. 3. Spoon 1/4 of beef mixture onto each tortilla, leaving 1 1/2 inch border all around. Top with 1/4 of corn mixutre. Fold right and left edges of tortillas over filling; fold bottom edge up over filling and roll up to enclose. Serve immediately.

Notes:

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