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Let's Make It
Heat oven to 350°F.
Sprinkle both sides of meat with seasoning mix.
Heat dressing in large skillet on medium-high heat. Add meat; cook 5 min. on each side or until evenly browned on both sides. Transfer meat to roasting pan sprayed with cooking spray; top with vegetables.
Mix water and vinegar until blended; pour around meat. Cover.
Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from oven. Let stand, covered, 10 min.
Meanwhile, use slotted spoon to transfer vegetables to blender; blend until smooth. Add 1/2 cup meat drippings from bottom of roasting pan to blender; blend well.
Cut meat across the grain into thin slices; place in large bowl. Add prepared sauce; mix lightly. Spoon onto tortillas; top with remaining ingredients. Roll up.
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Serve with refried beans and Spanish rice.
For added convenience, the meat and vegetables can be baked ahead of time. Cool, then slice meat. Return meat to drippings in roasting pan. Refrigerate up to 2 days. When ready to serve, reheat, covered, in 350°F oven 1 hour or until heated through. Continue as directed.
Slice or chop additional jalapeño peppers; sprinkle over tacos along with the other suggested toppings.
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.