Shredded Beef, Bean, and Corn Fajitas

1 red onion, cut into thin wedges (1 cup)
2 small clovesgarlic, minced
1 tablespoon olive oil
2 cups Shredded Beef Master Recipe (see recipe below)
1 14 1/2ounce canMexican-style stewed tomatoes, cut up
1 cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
2 teaspoons chili powder
1/2 cup seeded and chopped cucumber (1 small)
1/2 cup peeled and chopped jicama
1 tablespoon snipped fresh cilantro
6 7 – 8 flour tortillas, warmed*
1/2 cup dairy sour cream and/or purchased guacamole

1. In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in shredded beef, undrained tomatoes, corn, beans, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency.
2. Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro. Divide beef and vegetables among tortillas. Top with cucumber mixture and sour cream and/or guacamole. Makes 6 servings.
from the test kitchen
*To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.

Shredded Beef Master Recipe

3 – 3 1/2 pounds boneless beef chuck pot roast
2 large onions
2 cloves of garlic
1 14 ounce canbroth
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

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