Chipotle Beef and Peppers

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

12 servings, 2/3 cup meat mixture each

Ingredients:

1 3-3 1/2 lb. beef eye of round, trimmed of all visible fat2 cans (14.5 oz. each) diced tomatoes in puree
1 large onion, chopped
2 tsp. oregano
2 tsp. cumin
2 tsp. minced garlic
3-4 chipotle peppers in adobo sauce
1 C. water
1 pkg. frozen bell pepper strips, optional

Directions:

Place all ingredients except frozen peppers into a 5-6 quart slow cooker. Cook on low-heat setting 8-10 hours or high setting 4-5 hours. Add peppers the last 20 minutes of cooking. Shred meat and serve on a tortilla or bun.

Tip: top with shredded lettuce, fat-free sour cream and light cheese to make a burrito.

Nutrition Facts:

224 calories, 35g protein, 7g carbohydrate, 5.5g fat, 1.9g saturated fat, 78mg cholesterol, 2.4g dietary fiber, 325mg sodium
Exchanges per serving: 3 1/2 lean meat, 1 vegetable

Source:

Rachel Cly, RD/LD, Siegfried Health Center, St. John Medical Center