Mexican Shredded Beef Flatbread is piled high with onion, jalapeño, cheese, lettuce, avocado, and tomato. It's a tasty twist on a taco salad.
Course
Main
Cuisine
Mexican
Prep Time20minutes
Cook Time9hours20minutes
Total Time9hours40minutes
Servings2servings
AuthorRenee Dobbs
Ingredients
For the Mexican shredded beef:
2to 2 1/2 pounds beef shoulder roastboneless arm chuck roast boneless, or boneless blade chuck roast
1large onionsliced
2tablespoonsminced garlic
1 1/2cupssalsa or picante sauce
For the flatbreads:
2pre-made flatbreadsI used Flatout brand
1/3cupsalsa
6ouncesMexican shredded beef
1/4onionthinly sliced
1jalapeño pepperthinly sliced
1cupshredded Mexican blend cheese
2cupschopped romaine or iceberg lettuce
1small tomatochopped
1/2avocadochopped
Instructions
For the Mexican shredded beef:
Place onion and garlic in a 3 1/2 to 5 quart slow cooker. Place roast on top. Cover and cook on low for 9 to 10 hours or on high for 5 to 6 hours, or until roast is fork-tender.
Remove roast from slow cooker. Shred beef with 2 forks. Discard cooking liquid and onions (or skim and discard the fat from it and save it for another purpose).
Combine salsa with shredded beef. Cover and chill for at least 4 hours or overnight.
For the flatbreads:
Place 6 ounces of shredded beef in a bowl. Cover loosely with paper towels or parchment paper and microwave until heated through, stirring occasionally.
The remaining beef can be frozen to be used for another purpose.
Preheat oven to 375°F.
Place flatbreads on a baking sheet. Bake for 2 minutes.
Spread salsa on flatbreads to 1/2-inch of the edge.
Sprinkle beef, onion, jalapeño, and cheese on flatbreads.
Bake for 5 minutes or until cheese is melted.
Use 2 wide spatulas to carefully transfer flatbreads to plates.
Top flatbreads with lettuce, tomato, and avocado.
Serve with additional salsa or picante sauce if desired.
Recipe Notes
Mexican Shredded Beef Flatbread is piled high with onion, jalapeño, cheese, lettuce, avocado, and tomato. It's a tasty twist on a taco salad.