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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My husband likes Mexican food so I try to make him the occasion Mexican dish. This recipe, courtesy of Homemakers Magazine, is a great way to use up leftover roast beef. Also, it's not too spicy so children would enjoy too. Ingredients:
1 tablespoon vegetable oil |
1 onion, sliced |
1 sweet green pepper, sliced |
1 sweet red peppers or 1 yellow pepper, sliced |
1 clove garlic, minced |
2 cups cubed cooked roast beef |
1 1/2 cups taco sauce |
1 teaspoon cumin |
pepper |
6 7-inch flour tortillas |
1 cup shredded cheddar cheese |
1/2 cup sour cream |
2 tablespoons chopped green onions |
Directions:
1. In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
2. Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
3. Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
4. Sprinkle with 1 tbsp.
5. of the cheese.
6. Fold the tortilla over the filling, overlapping the edges slightly.
7. Arrange, seam side down, in an 11 x 7-inch baking dish.
8. Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
9. Sprinkle with the remaining cheese.
10. Bake in a 350 degree F oven for about 30 minutes or until heated through.
11. Sprinkle with green onions.
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