Tex-Mex Beef Wraps with Tomato-Corn Salsa Tex-Mex & Southwest
Ingredients
- 1 portion (approx. 3-3/4 cups) Two-Way Shredded Beef or fully cooked shredded beef
- 1 jar (16 oz.) prepared thick and chunky salsa
- 2 Tbsp. chopped cilantro
- 4 four tortillas (10-inch), warmed
- chopped cilantro
Tomato-Corn Salsa
- 1/2 cup frozen whole kernel corn, defrosted
- 1 small tomato, chopped
- 1 Tbsp. chopped cilantro
Instructions
In small bowl, combine Tomato-Corn Salsa ingredients with 2Tbsp. prepared thick and chunky salsa; cover and refrigerate until ready to use.
In 1-1/2 quart microwave-safe dish combine shredded beef, remaining salsa and 2 Tbsp. chopped cilantro. Cover and microwave on HIGH 7 to 8 minutes or until hot, stirring once.
Spoon 1/4 of beef mixture (approx. 1 cup) evenly over each tortilla, leaving 1-1/2 inch border on all sides. Top each with approx. 1/4 cup Tomato-Corn Salsa. Fold right and left edges of tortilla over filling; fold bottom edge up, then roll up jelly-roll fashion.
Garnish with additional chopped cilantro; serving immediately.
Nutritional Information
Nutritional information per serving using chuck shoulder: 491 calories; 45 g protein; 49 g carbohydrate; 13 g fat; 4.4 mg iron; 1749 mg sodium; 107 mg cholesterol.
