Two 14.5 ounce cans of Hunt’s® Fire Roasted Diced Tomatoesundrained
½small diced sweet onion
juice of 1 lime
1small diced jalapeño
½cupof cilantro leaves and stems
Kosher salt and fresh cracked pepper to taste
For the Sweet Potato Fries:
3 20ouncebags of heated Alexia® Crinkle Cut Sweet Potato Fries
16ouncecan of Rosarita® Traditional refried beansheated
2cupsof crumbled queso fresco
1cupof sliced green onions
1cupof fresh cilantro leaves
For the Barbacoa: Place all ingredients except for the beef into a slow cooker, mix. Next, add in the beef and turn it over once to coat, and then cook on high heat for 5 hours. Once cooked, pull apart using 2 forks until shredded while still in the slow cooker. Keep warm.
For the Salsa: Place all ingredients into a blender and pulse 4 to 6 times on high speed until slightly chunky. Keep cool.
To Assemble. Place the heated Fries on a shallow baking pan lined with parchment paper, or in 10 individual bowls lined with parchment paper and layer with fries, heated refried beans, shredded barbacoa beef, salsa, queso fresco, sliced green onions and cilantro.