Yield: 8 Servings
|1½ pounds||Beef flank steak|
|1½ cup||Chopped onions|
|1½ cup||Old El Paso® Medium Thick 'n Chunky Salsa|
|3 tablespoons||Chopped fresh cilantro|
|3||Garlic cloves; minced|
|2 teaspoons||Chili powder|
|8||Sandwich buns; split|
Cut beef flank steak into 6 pieces; set aside. In 3½ 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 ⅓ to ½ cup beef mixture. If desired, top with shredded cheese or sour cream.
TIP: *If desired, beef mixture can be cooked on low setting for at least 8 hours or until beef is tender.
Copyright 1997 The Pillsbury Company Notes: Sent: Sunday, December 28, 1997 1:40 AM Prep Time: 15 minutes (Ready in 4 hours 15 minutes)
Recipe by: Pillsbury Solutions [pillsburysolutions@....
Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997