Today I have a not-quite recipe for you. This is the easiest way I can think of to make shredded beef enchiladas. For the beef, you only need two ingredients. Simple!
You can use corn or flour tortillas, whichever is your preference. These go great with the Spanish Rice and Salsa Refried Beans. If you still have leftover beef after the two pans of food, save it and freeze. I had a particularly large cut of beef so I had extra, but you may not if you have a smaller roast.
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