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Tex-Mex Beef Wraps with Tomato-Corn Salsa is a favorite recipe of the National Beef Ambassadors. This recipe is so easy to prepare when your friends come over after a game or for your family after a busy day. The recipe is made in the microwave with simple everyday ingredients and a delicious “heat-and-eat” beef product. This recipe is also a great way to use up leftover roast beef (2 cups). The ambassadors found if they didn’t have fresh cilantro on hand, a teaspoon of dried cilantro worked just as well. So go ahead and try it, your friends will asking for more!

Tex-Mex Beef Wraps with Tomato-Corn Salsa

Preparation and cooking time: 20 minutes

1 package (17 ounces) refrigerated fully-cooked beef pot roast with au jus or gravy
1 cup prepared thick-and-chunky salsa
1 tablespoon chopped fresh cilantro
4 large (11 to 12-inch diameter) flour tortillas, warmed

Tomato-Corn Salsa:
½ cup frozen corn
1 small tomato, chopped
2 tablespoons prepared thick-and-chunky salsa
1 tablespoon chopped fresh cilantro

1. Remove beef pot roast from package; place into plastic tray. Discard au jus/gravy. Tear pot roast into shreds using 2 forks.
2. Add 1 cup salsa and 1 tablespoon cilantro to beef; combine well.
3. Cover with paper towel. Microwave on HIGH 6 to 9 minutes or until beef mixture is thoroughly heated, stirring once. Let stand, covered, 2 minutes. Stir in chopped tomato.
4. Meanwhile combine tomato-corn salsa ingredients in small bowl. Set aside.
5. Spoon beef mixture evenly onto each tortilla, leaving 1-1/2-inch border all around. Top with tomato-corn salsa. Fold right and left edges of tortillas over filling; fold bottom edge up over filling and roll up to enclose. Serve immediately.

Makes 4 servings.

Find more great recipes like this one on Beef It's What's For Dinner.
 

So add some Z.I.P. to your day and do it the BEEF way!