Ingredients

1 (17-ounce) package fully cooked beef roast au jus
1 (24-ounce) package refrigerated mashed potatoes
1 teaspoon garlic powder
1/4 cup fried peppers and onions
1/8 teaspoon pepper
4 (10-inch) flour tortillas
2 cups shredded Mexican cheese blend
butter cooking spray

Steps

1. Transfer roast to microwave-safe bowl. (Discard gravy.) Microwave on HIGH 1 minute or until softened.
2. Shred roast using two forks. Stir in potatoes, garlic, peppers and onions, and pepper. Microwave on HIGH 2 minutes or until thoroughly heated.
3. Divide meat mixture and place on one half of each tortilla, spreading to within 1/2 inch of edge.
4. Preheat large sauté pan on medium-high 2–3 minutes.
5. Sprinkle 1/2 cup cheese over filling. Fold tortilla in half and coat with cooking spray. Place 2 tortillas in pan, sprayed side down. Coat top with spray and cook 4–5 minutes on each side or until golden and crispy. Repeat. Serve with Tangy Sauce for dipping.

CALORIES (per 1/4 recipe) 820kcal; FAT 44g; CHOL 40mg; SODIUM 1872mg; CARB 59g; FIBER 5g; PROTEIN 44g; VIT A 26%; VIT C 49%; CALC 53%; IRON 21%

Ingredients
1/4 cup mayonnaise
2 teaspoons horseradish
2 teaspoons country-style Dijon mustard
1/4 teaspoon green pepper sauce

Steps

1. Combine all ingredients in small bowl.
2. Chill until ready to serve.

CALORIES (per 1/4 recipe) 113kcal; FAT 12g; CHOL 10mg; SODIUM 154mg; CARB 0g; FIBER 0g; PROTEIN 0g; VIT A 0%; VIT C 2%; CALC 0%; IRON 0%

Ingredients
3–4 sprigs fresh cilantro (rinsed)
1 pint grape tomatoes (rinsed)
juice of 1/2 lemon
1 (10-ounce) box frozen corn
1/4 cup Italian salad dressing
1 tablespoon green pepper sauce

Steps

1. Chop cilantro finely (1 tablespoon); place in medium bowl.
2. Slice tomatoes in half and add to cilantro. Squeeze juice of one half lemon (1 tablespoon) over tomatoes.
3. Rinse corn in colander to thaw; drain well. Stir remaining ingredients into tomatoes. Chill 10 minutes or until ready to serve.

CALORIES (per 1/4 recipe) 139kcal; FAT 7g; CHOL 0mg; SODIUM 319mg; CARB 19g; FIBER 3g; PROTEIN 3g; VIT A 11%; VIT C 39%; CALC 2%; IRON 4%