Established 1938. No more clipping. Box Tops for Education: Scan your receipt. See how at BTFE.com

Flour Tortillas: Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm And/or Canola Oil, Glycerin, Dough Conditioner (enzymes, Mono And Diglycerides). Contains 2 % Or Less Of: Baking Powder (sodium Aluminum Phosphate, Sodium Bicarbonate), Salt, Potassium Sorbate And Calcium Propionate (preservatives), Fumaric Acid, Hydrogenated Vegetable Oil (soybean, Palm And/or Cottonseed). Salsa Verde Sauce: Tomatillo Puree (tomatillos, Citric Acid), Water, Green Bell Pepper Puree. Contains 2 % Or Less Of: Modified Corn Starch, Spice, Salt, Garlic Puree (garlic, Vinegar), Distilled Vinegar, Lemon Juice Concentrate, Onion Powder, Xanthan Gum. Seasoning Mix: Salt, Corn Starch, Onion*, Roasted Garlic*, Cumin, Garlic*, Spice, Chili Pepper, Chipotle Pepper*. Contains 2% Or Less Of: Paprika, Citric Acid, Vegetable Oil (canola And/or High Oleic Soybean Oil), Cinnamon, Silicon Dioxide (anticaking Agent), Natural Smoke Flavor.

You Will Need: 2 to 2-1/2 lb boneless beef chuck roast, trimmed of fat, cut into 3 to 4 pieces. 1 Medium onion, finely chopped. 1/4 cup water. 2 tablespoons apple cider vinegar. in 3 East steps! Prepare in your slow cooker or pressure cooker. For food safety and quality, follow the cooking directions. Refrigerate leftovers. (1) Cook Beef: Slow Cooker Directions: Place beef in 4- to 5-quart slow cooker. Sprinkle Seasoning Mix over beef. Add onion, water, and vinegar. Cover; cook on low 8 to 10 hours, or on high 5 to 6 hours until beef is very tender. Remove beef to cutting board; shred using 2 forks. Electric Pressure Cooker Directions: Omit 1/4 cup water. Place beef, Seasoning Mix, onion, and vinegar in inner pot of 5-quart electric pressure cooker. Lock lid. Cook on high pressure 90 minutes. When done, turn off cooker and use quick pressure release. Remove beef to cutting board; shred using 2 forks. (2) Heat Tortillas: Remove tortillas from bag. To heat in Microwave, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on high 30 to 45 seconds until warm. (To heat in oven, wrap tortillas in foil; place on baking sheet. Bake at 325 degrees F for 10 to 12 minutes until warm.) (3) Spoon beef onto tortillas. Top with desired toppings and Salsa Verde. Do not microwave tortillas in bag.

Best if used by.