Total Recipe Time: 30 minutes
Makes 4 servings.
12 ounces shredded cooked beef Chuck Pot Roast
1 cup sliced green bell pepper
1 cup sliced onion
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
Hot cooked rice, black beans and lime wedges
INSTRUCTIONS FOR CUBAN CRISPY SHREDDED BEEF
Combine the beef pot roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired.