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Ingredientes
- 1 lb cooked beef chuck roast
- 1/2 c. water
- 2 Tbsp. finely minced onion
- 1 clv garlic, chopped
- Â Â veg. oil
- 6 x 8-inch tortillas
- 2 c. shredded lettuce
- 2 med potatoes, cooked, peeled,
- Â Â chilled and diced
- 2 Tbsp. salad oil
- 1 Tbsp. lemon juice
- 1 Tbsp. vinegar
- 2 c. refried beans (1 16-oz can
- Â Â refried beans
- 2 c. guacamole con tomatillos Or possibly
- 2 x 6-oz containers frzn avocado
- Â Â dip, thawed
- 3/4 c. shredded cheddar or possibly Monterey Jack
- Â Â or possibly grated Parmesan cheese
Direcciones
- For shredded beef, in a skillet combine meat, water, onion, and garlic; cover and cook for 30 min or possibly till most of the liquid is absorbed and meat will shred easily. Remove skillet from heat. Using two forks, pull meat apart into shreds.
- In a heavy skillet heat 1/4 inch veg. oil. Fry tortillas, one at a time, in warm oil for 20 - 40 seconds on each side or possibly till crisp and golden brown. Drain on paper toweling. Wrap fried tortillas in foil and keep hot in 250 F oven.
- In a mixing bowl, combine shredded lettuce and diced potatoes. Stir to- gether salad oil, lemon juice, and vinegar; toss with potato mix.
- Place tortillas on 6 diner plates. Divide ingredients equally among tortillas, layer ingredients for tortillas in the following order: beans, shredded beef, lettuce mix, guacamole or possibly avocado dip, and cheese.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 468 | |
| Calories from Fat 247 | 53% |
| Total Fat 27.63g | 35% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.02g | |
| Cholesterol 66mg | 22% |
| Sodium 520mg | 22% |
| Potassium 1080mg | 31% |
| Total Carbs 27.55g | 7% |
| Dietary Fiber 9.2g | 31% |
| Sugars 1.57g | 1% |
| Protein 28.95g | 46% |
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