1 pound sirloin steak, cut in 1/2 inch cubes
3 1/2 cups Clemente Jacques Salsa Verde
8 corn tortillas, softened in hot oil
2 cups Cheddar cheese, shredded
6 green onions, sliced
2 cups iceberg lettuce, thinly shredded
Sour cream (optional)
Servings: 4
1. Brown beef cubes in a teaspoon of oil over medium-high heat in a 2-quart pot.
2. Pour Salsa Verde over beef cubes. Lower heat and simmer 30 minutes.
3. On each plate, place one softened tortilla; sprinkle with 1 tbsp. green onion and 1/4 cup cheese and 1/4 of the meat mixture.
4. Repeat above step (excluding the meat mixture) and top with 1/2 cup shredded lettuce. Garnish with sour cream if desired.
Start to finish: 30 minutes
Cuisine: Tex-Mex
3 1/2 cups Clemente Jacques Salsa Verde
8 corn tortillas, softened in hot oil
2 cups Cheddar cheese, shredded
6 green onions, sliced
2 cups iceberg lettuce, thinly shredded
Sour cream (optional)
Servings: 4
1. Brown beef cubes in a teaspoon of oil over medium-high heat in a 2-quart pot.
2. Pour Salsa Verde over beef cubes. Lower heat and simmer 30 minutes.
3. On each plate, place one softened tortilla; sprinkle with 1 tbsp. green onion and 1/4 cup cheese and 1/4 of the meat mixture.
4. Repeat above step (excluding the meat mixture) and top with 1/2 cup shredded lettuce. Garnish with sour cream if desired.
Start to finish: 30 minutes
Cuisine: Tex-Mex
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