Things You'll Need:
- 8 6-inch corn tortillas
- 1 refrigerated beef pot roast, or 1 2-3 lb. pot roast, cooked and shredded
- 1 package onion soup mix plus 1/2 cup water (if cooking roast in slow cooker)
- 1 14-1/2-oz. can diced tomatoes with green chilies
- 1green pepper, sliced thin
- Lemon or lime wedges
- Sour cream
- Salsa
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Step 1
If using slow cooker, place 2-3 lb. roast in cooker with 1/2 cup water and 1 envelope onion soup mix. Cook 8 hours on low, then remove roast, shred meat and set aside.
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Step 2
If using refrigerated pot roast, microwave according to package directions, and set aside.
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Step 3
Wrap corn tortillas in paper towels and microwave on high for 30 - 60 seconds, or until heated through. Cover and set aside.
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Step 4
In small heavy saucepan, heat undrained tomatoes and green chilis. Set out sour cream and salsa. Cut pepper into strips and lemon or lime into wedges, if using.
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Step 5
Arrange tortillas on serving dish. Top each tortilla with a serving of meat, adding a little broth or juice from the roast to each. Top with tomatoes, and add sliced green pepper. Garnish with lemon or lime, if desired, and pass sour cream and salsa to serve.
