Tex-Mex Beef Wraps with Tomato-Corn Salsa

Make it a Meal

Add these dishes to make a full meal:

Taco Soup

Sweet Squash Corn Muffins

Mocha Chip Muffins

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 20 minutes

Yield: 4 servings

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 Tbs chopped fresh cilantro

1 jar (16 ounces) prepared thick-and-chunky salsa

2 Tbs chopped fresh cilantro

4 large flour tortillas, warmed

Directions

Combine corn, tomato, 1 tablespoon cilantro and 2 tablespoons salsa in small bowl.

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.

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.

Nutrition facts

Serving Size 1 serving

Calories 566

Calories from Fat 126 (22%)

% Daily Value*

21%Total Fat 14g

17%Saturated Fat 3.4g

Polyunsaturated Fat 1.8g

Monounsaturated Fat 7.2g

14%Cholesterol 42mg

58%Sodium 1402mg

22%Potassium 781mg

27%Total Carbohydrate 80g

28%Dietary Fiber 6.9g

Sugars 7g

Sugar Alcohols 0g

62%Protein 31g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath