Southwestern Shredded Beef Sandwiches

The secret behind this flavorful beef is simmering with tomatoes, green chiles, cumin, chili powder, and cilantro. Adapted from BH&G magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  chopped onion (1 large)
• 1  tablespoon  cooking oil
• 2  cups  cooked shredded beef
• 1 (10 ounce) can  diced tomatoes and green chilies
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1  tablespoon  chopped fresh cilantro
• 1⁄2 cup  shredded cheddar cheese (or Monterey Jack cheese 2 ounces)
• 4  onion rolls, split and toasted, if desired (or rolls of choice)
• 1  cup  shredded lettuce
•  sliced  jalapeno pepper

Directions

1. In a large saucepan, cook the onion in hot oil over medium heat about 4 minutes or until tender.
2. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat.
3. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
4. To serve, sprinkle some of the cheese over bottoms of onion rolls.
5. Spoon about 1/2 cup meat mixture over cheese on each bun. Place a few jalapeno slices on top if desired.
6. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops.