French Dip Tacos
Crispy Tex-Mex Potatoes
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
- 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 lb Yukon gold potatoes, cubed
- 3 Tbsp olive oil
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large lightly greased rimmed baking sheet. Spread in a single layer. Bake 35 to 40 minutes or until potatoes are browned and crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
1294
|
188
|
1482
|
| Fat (g) | 69 | 7 | 76 |
| Sat. Fat (g) | 31 | 1 | 32 |
| Protein (g) | 89 | 3 | 92 |
| Carb (g) | 78 | 28 | 106 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 1794 | 399 | 2193 |
| T. Sugs (g) | 13 | 0 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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