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Servings: 6

Ingredients

Cost per serving $2.25 view details
  • 2 med Onions, minced
  • 1/2 c. Canned diced mild green chilies
  • 1 tsp Crushed red chile flakes
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp Freshly grnd black pepper
  • 1/4 tsp Cumin
  • 1 c. Canned diced tomatoes in puree or possibly liquid
  • 2 lb Beef top round, trimmed of all visible fat and cut into 4 or possibly 5 large pcs

Directions

  1. In a large, heavy pan with a lid, over medium heat, saute/fry onions, chilies, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mix from sticking. Stir frequently, cooking till the onion is transluscent and tender.
  2. Add in tomatoes with their liquid and stir well. Cook for 3-5 min.
  3. There will not be much liquid at this point.
  4. Add in beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hrs or possibly till beef is thoroughly tender. When beef has cooled, chill overnight.
  5. The next day, shred beef pcs, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve.
  6. This is especially good as a change from bacon or possibly sausage for breakfast or possibly brunch, and is also good served rolled in warmed flour tortillas for lunch or possibly dinner.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 6 servings
Calories 276  
Calories from Fat 109 39%
Total Fat 12.12g 15%
Saturated Fat 4.74g 19%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 155mg 6%
Potassium 687mg 20%
Total Carbs 5.72g 2%
Dietary Fiber 1.2g 4%
Sugars 2.82g 2%
Protein 34.26g 55%
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