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Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6 servings * Prep time: 20 min. Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and dash sugar.

You can add refried beans, sour cream, grated cheese and shredded lettuce as you prefer. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes. Your favorite salsa can be added before or after baking. ) can tomato paste 3/4 cup water 1/2 tsp. salt 1/8 tsp. pepper 1/4 tsp. leaf thyme 1/4 tsp. nutmeg 1/4 tsp. cinnamon Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon.

Serves 6. BEEF BURGUNDY #2 3 1 1 1 1 1 lbs beef, cut in large cubes-can use stew beef or round steak can Minestrone Soup can Tomato Bisque Soup can Cream of Mushroom soup envelope dry onion soup mix soup can Burgundy wine Flour and brown meat. Place in crock pot. Mix remaining ingredients and pour over meat. Cook on low 6-8 hours. Serve over noodles or rice. You could cook the rice at home and reheat in the micro at work. 5 oz can condensed beef broth, undiluted 1/2 cup dry red wine 2 TBS tomato paste 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp pepper 1 bay leaf 1 8oz package fresh mushrooms 3 cups hot cooked egg noodles (6oz uncooked) 1.

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