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Ingredients
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2 tablespoons vegetable oil
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1 pound lean beef chuck, trimmed and cut into 1 inch cubes
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1 clove garlic, minced
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½ teaspoon salt
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½ teaspoon ground cumin
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1 (16 ounce) can diced tomatoes
Directions
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Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
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Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
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When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
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If planning to freeze, cool before packing in freezer bags and placing in freezer.
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For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.
Nutrition Facts (per serving)
352 | Calories |
27g | Fat |
4g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 352 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 9g | 46% |
Cholesterol 81mg | 27% |
Sodium 630mg | 27% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 21g | 41% |
Vitamin C 14mg | 15% |
Calcium 15mg | 1% |
Iron 3mg | 18% |
Potassium 317mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.