Title: Southwest Beef Sandwiches
Categories: Beef, Pitas & san
Yield: 8 Servings

1 1/2 lb Beef flank steak
1 1/2 c Chopped onions
1 1/2 c Old El Paso® Medium Thick 'n
-Chunky Salsa
3 tb Chopped fresh cilantro
3 Garlic cloves; minced
2 ts Cumin
2 ts Chili powder
1/4 ts Salt
8 Sandwich buns; split

Cut beef flank steak into 6 pieces; set aside. In 3 1/2 or 4-quart slow
cooker, combine all remaining ingredients except buns. Add beef; mix well.

Cover; cook on high setting for 4 hours or until beef is tender.* Remove
beef from slow cooker. Shred beef; return to slow cooker and mix well.

To serve, fill each bun with 1/3 to 1/2 cup beef mixture. If desired, top
with shredded cheese or sour cream.

TIP: *If desired, beef mixture can be cooked on low setting for at least 8
hours or until beef is tender.

Copyright 1997 The Pillsbury Company

Notes: Sent: Sunday, December 28, 1997 1:40 AM Prep Time: 15 minutes (Ready
in 4 hours 15 minutes)

Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc.

Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net" on
Dec 28, 1997