French Dip Tacos
Mexican Rice and Sliced Pineapple
Ingredients
- 4 lb boneless beef chuck roast, cut into large chunks
- 1 (19-oz) can enchilada sauce
- 3 cups chicken broth
- 1 Tbsp ground cumin
- 36 corn tortillas (or used fajita flour tortillas)
- 2 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Combine roast, enchilada sauce, broth, and cumin in a 5- to 7-quart slow cooker. Cover, and cook on LOW 8 hours or until beef is very tender. Remove beef from cooker, reserving 2 cups cooking liquid.
- Shred beef with two forks, and return to cooker, stirring to coat with remaining sauce.
- Top 18 tortillas with about 1 Tbsp shredded cheese; cover with remaining tortillas.
- Cook tortilla quesadillas in a large nonstick skillet sprayed with cooking spray over medium-high heat, 2 minutes per side or until cheese is melted.
- Serve saucy shredded beef in "quesadillas" topped with remaining cheese. Serve with reserved cooking liquid for dipping.
Side Dish Ingredients
- 2 (6.4-oz) pkg Mexican-style rice mix
- 1 (16-oz) container peeled and cored pineapple, sliced
Side Dish Instructions
- Cook rice according to package directions.
- Serve pineapple slices on the side.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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