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Publix Simple Meals

Spanish Shredded Beef With Tangy Side Salad

Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare salad through step 1 - 10 minutes

-- Prepare shredded beef, toss salad, and serve - 15 minutes

Spanish Shredded Beef


1 1/2 cups water

2 tablespoons olive oil, divided

1/4 teaspoon salt

1 tablespoon roasted garlic

1 (17-oz) package fully cooked beef pot roast

1 (8-oz) can Spanish tomato sauce

1/4 cup sofrito (Spanish seasoning sauce)

1 tablespoon minced onions

2 tablespoons sliced green olives

1 tablespoon capers

4 drops hot pepper sauce

2 cups instant rice


1. Place water, 1 tablespoon olive oil, and salt in medium saucepan and cover; bring to a boil on medium-high for rice.

2. Preheat large saucepan on medium-high 2-3 minutes. Place 1 tablespoon oil and garlic in pan; cook and stir 1 minute or until heated and fragrant. Stir in remaining ingredients (except rice); cook and stir 5 minutes or until thoroughly heated.

3. Stir rice into boiling water and cover; remove from heat and let stand 5 minutes. Remove beef from heat; shred meat using two forks. Fluff rice with fork. Serve.

Tangy Side Salad


1 cup grape tomatoes

1 cucumber

1/4 cup roasted red peppers

1 bag romaine salad blend (8-10 oz)

1/4 cup sliced green olives

1/4 cup Italian salad dressing


-- Slice tomatoes in half, if desired.

-- Peel cucumber and cut into 1/4-inch-thick slices.

-- Dice red peppers finely.


1. Place salad blend and all ingredients (except dressing) in salad bowl. Chill until ready to serve.

2. Add dressing; toss and serve.

Aprons Advice

-- Complete your meal with sliced onions, feta cheese for the salad, and guava pastries for dessert.

-- For a tasty wrap-and-go meal, place equal parts rice and beef on a flour tortilla; top with shredded cheese, roll, and serve.

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Spanish Shredded Beef

CALORIES (per 1/4 recipe) 450kcal; FAT 16g; CHOL 70mg; SODIUM 1080mg; CARB 50g; FIBER 2g; PROTEIN 29g;VIT A 10%; VIT C 10%; CALC 2%; IRON 35%

Tangy Side Salad

CALORIES (per 1/4 recipe) 80kcal; FAT 5g; CHOL 0mg; SODIUM 440mg; CARB 7g; FIBER 2g; PROTEIN 2g; VIT A 130%; VIT C 60%; CALC 4%; IRON 6%

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