Mexican Shredded Beef Flatbread

Yield: 2 servings

INGREDIENTS
For the Mexican shredded beef:
2 to 2½ pounds beef shoulder roast, boneless arm chuck roast boneless, or boneless blade chuck roast
1 large onion, sliced
2 tablespoons minced garlic
1½ cups salsa or picante sauce

For the flatbreads:
2 pre-made flatbreads (I used Flatout brand)
⅓ cup salsa
6 ounces Mexican shredded beef
¼ onion, thinly sliced
1 jalapeño pepper, thinly sliced
1 cup shredded Mexican blend cheese
2 cups chopped romaine or iceberg lettuce
1 small tomato, chopped
½ avocado, chopped

INSTRUCTIONS

For the Mexican shredded beef:
Place onion and garlic in a 3½ 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 ½-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.

From magnoliadays.com