Southwestern Shredded Beef Sandwiches

We enjoyed this sandwich but not as much as the Shredded Beef Master Recipe by itself. We would cut the cumin in half and add extra green chilies.

1 cup chopped onion (1 large)
1 tablespoon cooking oil
2 cups Shredded Beef Master Recipe
1 (10 oz) can diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
4 onion rolls, split and toasted, if desired
1 cup shredded lettuce

In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro. To serve, sprinkle some of the cheese over bottom of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.