#223: Shredded Beef, Bean and Corn Fajitas (or tostadas)

This recipe was supposed to be for fajitas.  I have a texture issue with shredded beef in a taco shell, so I ate mine on top of a tostada instead.  When you look at this recipe it has a lot of ingredients, but don't be scared to try it.  It's really not hard.  Of course I omitted many ingredients or made many changes to fit our tastes/needs.

1 small red onion, cut into thin wedges (1 cup) (I omitted)

2 cloves garlic, minced (I omitted)
1 Tbsp. olive oil (I omitted)
2 cups Shredded Beef Master Recipe (see recipe below)
1 14.5-oz. can Mexican-style stewed tomatoes, cut up (I omitted)
1 cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained (I omitted b/c my family doesn't like them, but I would have loved it on there!)
2 tsp. chili powder
1/2 cup seeded and chopped cucumber (1 small)
1/2 cup peeled and chopped jicama
1 Tbsp. snipped fresh cilantro
6 7- to 8-inch flour tortillas, warmed*
1/2 cup dairy sour cream and/or purchased guacamole

Directions
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. (I skipped most of this step because I didn't have time to make it this way.  I made the shredded beef mixture added some corn and then put it on top of our tostada shells.)


2. Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro.  (THIS IS YUMMY!)  Divide beef and vegetables among tortillas. Top with cucumber mixture and sour cream and/or guacamole. Makes 6 servings.


Shredded Beef Master Recipe:Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1, 14-ounce can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed; 1/2 teaspoon salt, and 1/4 teaspoon 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.