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Ingredients: |
| 1 |
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package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy |
| 1/2 |
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cup frozen corn, defrosted |
| 1 |
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small tomato, chopped |
| 1 |
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tablespoon chopped fresh cilantro |
| 1 |
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jar (16 ounces) prepared thick-and-chunky salsa |
| 2 |
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tablespoons chopped fresh cilantro |
| 4 |
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large flour tortillas, warmed |
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Instructions: |
| 1. |
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Combine corn, tomato, 1 tablespoon cilantro and 2 tablespoons salsa in small bowl. |
| 2. |
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Remove beef pot roast from package; tear into shreds with 2 forks. Discard gravy. Combine beef, remaining salsa and cilantro in large saucepan; heat through over medium heat, stirring occasionally. |
| 3. |
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Spoon 1/4 of beef mixture onto each tortilla, leaving 1-1/2 inch border all around. Top with 1/4 of corn mixture. Fold right and left edges of tortillas over filling; fold bottom edge up over filling and roll up to enclose. Serve immediately. |
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| Makes 4 servings. |
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