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Southwestern Shredded Beef Sandwiches
Date added: December 18, 2007
- Servings: 16 change
- Calories per serving: 349
- Prep time: 25
- Cook time: 10
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Ingredients
- 3 1/2 pound beef chuck pot roast boneless
- 1 tbsp spice, cumin, seeds, ground
- 1 tbsp chili powder
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1 cup onion, white, fresh, chpd
- 14 1/2 fluid ounce tomatoes, canned, stewed undrained
- 7 fluid ounce canned chopped green chile peppers
- 1 1/2 jalapeno chile peppers * pickled, chopped
- 1/4 cup herb, cilantro, leaves, fresh
- 2 cup cheese, cheddar, fat free, shredded
- 16 kaiser rolls or onion rolls split and toasted
- 16 piece lettuce, boston, fresh, leaf, lrg
Recipe Method
1. Trim fat from roast. In a small bowl combine cumin, chili powder, salt and
2. Cover and cook on low-heat setting for 10 to 12 hours or on high for 5 to 6. Transfer roast to a cutting board, reserving juices in slow cooker. Using 2 forks, gently separate meat into shreds. Return meat to cooker; heat through. Stir in cilantro.
3. To serve, sprinkle cheese over bottoms of rolls. Using a slotted spoon, place about 1/2 cup of meat on top of cheese on each bun. Add a lettuce leaf, replace tops.
Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 349 | 17% |
| Fat 8g | 13% |
| Cholesterol 60mg | 20% |
| Sodium 625mg | 26% |
| Carbohydrates 35g | 17% |
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