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Tex-Mex Shredded Beef
Tex-Mex Shredded Beef
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Kitchen View

Ingredients

  • 2 tablespoons Dierbergs canola oil (divided)
  • 2 pounds Dierbergs beef stew meat
  • 2 cans (14.5 ounces each) Dierbergs petite diced tomatoes
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • Flour tortillas
  • Sliced miniature colored peppers
  • Cilantro leaves
  • Sour cream

Directions

In large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook stirring occasionally until beef is browned, about 6 minutes. Place beef in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. Repeat procedure with remaining oil and beef.

 

Stir in tomatoes, onion, garlic, chili powder, cumin, oregano, and salt. Cover and cook 6 hours on low heat setting or 4 hours on high heat setting.

 

Remove meat from slow cooker; cover and let stand 5 minutes before shredding. Return shredded meat along with any accumulated juices to slow cooker.

 

Serve meat on tortillas topped with peppers, cilantro, and sour cream.

Nutrition Information

Servings: 6
Serving Size: Per serving without tortillas or toppings

Per Serving
Calories: 229
Cholesterol: 67 mg
Fat: 9 g
Sodium: 701 mg
Carbohydrates: 11 g
Protein: 28 g
Fiber:
Saturated Fat: N/A
Kitchen View

Tex-Mex Shredded Beef

Ingredients

  • 2 tablespoons Dierbergs canola oil (divided)
  • 2 pounds Dierbergs beef stew meat
  • 2 cans (14.5 ounces each) Dierbergs petite diced tomatoes
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • Flour tortillas
  • Sliced miniature colored peppers
  • Cilantro leaves
  • Sour cream

Directions

In large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook stirring occasionally until beef is browned, about 6 minutes. Place beef in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. Repeat procedure with remaining oil and beef.

 

Stir in tomatoes, onion, garlic, chili powder, cumin, oregano, and salt. Cover and cook 6 hours on low heat setting or 4 hours on high heat setting.

 

Remove meat from slow cooker; cover and let stand 5 minutes before shredding. Return shredded meat along with any accumulated juices to slow cooker.

 

Serve meat on tortillas topped with peppers, cilantro, and sour cream.

Nutrition Information

Servings: 6
Serving Size: Per serving without tortillas or toppings

Per Serving
Calories: 229
Cholesterol: 67 mg
Fat: 9 g
Sodium: 701 mg
Carbohydrates: 11 g
Protein: 28 g
Fiber:
Saturated Fat: N/A