Chili Beef Tacos Recipe

click to rate
0 votes | 1931 views
Servings: 12

Ingredients

Cost per serving $2.13 view details
  • 1/4 c. Chili pwdr
  • 6 x Garlic cloves crushed
  • 5 Tbsp. Strained fresh lime juice
  • 3 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Cumin
  • 2 1/2 lb Stewing beef cut into 1/2 in
  • 28 ounce Italian plum tomatoes Liquid removed and crushed
  • 2 c. Beef broth
  • 12 ounce Bottle dark beer
  • 1 lrg onion minced
  • 2 x Jalapeno chilies chopped
  • 10 ounce Pkg. frzn corn thawed and
  • 25 x Pimento stuffed green olives
  • 1/2 c. Pimentos liquid removed minced Salt and pepper
  • 20 x Taco shells
  • 12 ounce Sharp cheddar cheese shredd
  • 1/2 bn romaine lettuce chopp
  • 4 x Minced seeded tomatoes Warm or possibly mild salsa
  • 1 c. Lowfat sour cream

Directions

  1. Mix chili pwdr, garlic, lime juice, 3 Tbs. extra virgin olive oil and cumin in a large bowl to create a paste. Add in the beef and mix until coated. Chill 24 hrs, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
  2. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking till beef is tender, about 45 min more. Cold, shred beef and return to cooking liquid. Cover and chill overnight.
  3. Heat 3 Tbs. oil in heavy skillet over medium-low heat.
  4. Add in onion and jalapenos then cover and cook till onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered till sauce is thickened and reduced to 1/2 c., stirring occasionally, about 50 mins.
  5. Fold in beef. (Can be preparted 1 day in advance and refrigerated). Add in corn, olives, and pimentos and stir over medium heat till just heated through, about 5 min. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mix.
  6. Top with cheese, lettuce and minced tomatoes. Serve immediately, passing salsa and lowfat sour cream separately.
  7. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frzn.

Toolbox

Add the recipe to which day?
« Today - May 28 »
Today - May 28
May 29 - Jun 04
June 5 - 11
June 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 344g
Recipe makes 12 servings
Calories 495  
Calories from Fat 266 54%
Total Fat 29.72g 37%
Saturated Fat 10.8g 43%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 364mg 15%
Potassium 729mg 21%
Total Carbs 35.68g 10%
Dietary Fiber 4.4g 15%
Sugars 4.83g 3%
Protein 21.15g 34%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment