Southwest beef sandwiches

Yield: 8 Servings

Measure Ingredient
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 Cumin
2 teaspoons Chili powder
¼ teaspoon Salt
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

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