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Tex-Mex Beef Wraps with Tomato-Corn Salsa

Tex-Mex Beef Wraps with Tomato-Corn SalsaMakes 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:

  1. In small bowl, combine Tomato-Corn Salsa ingredients with 2 Tablespoons prepared thick and chunky salsa; cover and refrigerate until ready to use.
  2. In 1-1/2 quart microwave-safe dish combine shredded beef, remaining salsa and 2 Tablespoons chopped cilantro.
  3. Cover and microwave on HIGH 7 to 8 minutes or until hot, stirring once.
  4. Spoon 1/4 of beef mixture (approx. 1 cup) evenly over each tortilla, leaving 1-1/2 inch border on all sides.
  5. Top each with approx. 1/4 cup Tomato-Corn Salsa.
  6. Fold right and left edges of tortilla over filling; fold bottom edge up, then roll up jelly-roll fashion.
  7. Garnish with additional chopped cilantro; serving immediately.

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.
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