What you'll be getting:

Shredded Beef Tacos

Per Serving

150 g shredded chuck roast (cooked in tomatoes, chili powder, garlic, cumin, salt, pepper, peppers, onions, garlic, chilies) 

50 g lettuce

80 g peppers and onions

1 whole wheat tortilla

2 T sour cream 

Equipment needed: non-stick saute pan

Start heating up your pan on high heat, when hot add the peppers and onions. 

Cook for about 3 minutes, or until you notice the onions beginning to take on a little color. 

Add the beef. 

Spread the beef around the pan so that it warms evenly. Add 2-3 T of water (per serving) to deglaze the pan when it gets hot. I used the container that had the beef in it because there were still little bits left in it. 

Remove the beef and veggies from the heat and put the sour cream and lettuce on the tortillas. I wrapped them in aluminum foil because I like to have warm tortillas when making soft tacos. You can either throw them directly in the oven, or unwrap them and place in the microwave.  

Top the lettuce with the beef and veggies. I have added some hot sauce, you can use as much or as little as you'd like. I tossed mine in with the beef while it was warming up, but if you have little children you may want to hold off on adding too much hot sauce. From start to finish this dinner takes less than 10 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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