Tex-Mex Beef
Wraps with Tomato-Corn Salsa
Makes 4 servings
Prep: 20
min.
Ingredients:
- Tomato-Corn Salsa:
- 1/2 cup frozen
whole kernel
corn, defrosted
- 1 small
tomato,
chopped
- 1 Tablespoon
chopped
cilantro
- 1 jar (16-ounces)
prepared thick and chunky
salsa
- 3-3/4- cups fully
cooked shredded
beef
- 2 Tablespoons chopped
cilantro
- 4 four
tortillas
(10-inch), warmed
- chopped
cilantro
Directions:
-
In small bowl, combine
Tomato-Corn Salsa ingredients with 2 Tablespoons
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 Tablespoons 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.

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