Cuban Crispy Shredded Beef

Ingredients

• 12 ounces shredded cooked beef Chuck Pot Roast
• 1 cup sliced green bell pepper
• 1 cup sliced onion
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• Hot cooked rice, black beans and lime wedges (optional)

Instructions

1. Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.

2. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet.  Cook until crispy in spots, turning several times, 2 to 3 minutes.  Remove from skillet.  Repeat twice with remaining beef mixture.

3. Season beef with remaining 1/4 teaspoon of salt.
   Serve with rice, black beans and lime wedges as desired.

Alternative Cooking Method

1. Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 375°F. Spread 1/3 of beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes.  Remove from basket.  Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.