Pulled Beef Tostados

Here I go..Here I go...Here I go with yet another Summer evening recipe...

You'd better fix this the night before .....I'm just saying!

INGREDIENTS:

PREP TIME: 10 minutes

TOTAL TIME: 9 hours 25 minutes

SERVINGS: 8
3 lb flank steak, brisket, or chuck roast, fat-trimmed
1 tsp salt
1 lg white onion, cut into large chunks
4 cloves garlic
4 c water
8 corn tortillas (6" diameter)

DIRECTIONS: 

1. PLACE meat, salt, onion, and garlic in 4-quart or larger slow cooker. Add water.
2. COVER. Cook on low 8 to 9 hours, or until thermometer inserted into center of meat reads 160°F. Remove meat from cooker and place in shallow bowl. Let stand at room temperature until cool enough to shred with two forks.
3. PREHEAT oven to 450°F. Coat baking sheet with cooking spray. Place tortillas in single layer on baking sheet and bake 5 minutes, or until edges are crisp and brown.
4. SPOON shredded meat on top of tortillas and garnish with your favorite toppings.

NUTRITION (per serving) 411 cal, 39 g pro, 24 g carb, 3.4 g fiber, 16 g fat, 6 g sat fat, 70 mg chol, 462 mg sodium

Helping you to eat better and easier!   Enjoy!  Eat Well My Friends!