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Southwest Beef Sandwiches

1 1/2 pounds beef flank steak
1 1/2 cups chopped onions
1 1/2 cups Old El Paso -- medium thick 'n chunky salsa
3 tablespoons chopped fresh cilantro
3 garlic cloves -- minced
2 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon salt
8 sandwich buns -- split

Cut beef flank steak into 6 pieces; set aside. In 3 1/2 or 4-quart slow cooker, combine all remaining ingredients except buns. Add beef; mix well.


Cover; cook on high setting for 4 hours or until beef is tender. * Remove beef from slow cooker. Shred beef; return to slow cooker and mix well.


To serve, fill each bun with 1/3 to 1/2 cup beef mixture. If desired, top with shredded cheese or sour cream.


TIP: *If desired, beef mixture can be cooked on low setting for at least 8 hours or until beef is tender.


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