SLOW COOKER SHREDDED MEXICAN BEEF
Per Ounce of Shredded Beef:
Calories: 60
Protein: 8g
Carbohydrates: 0.3g
Fiber: 0.06g
Fat: 2.5g
INGREDIENTS:
1 onion, cut in large slices
2 lb beef chuck roast
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp garlic powder
Salt/pepper
4-5 cloves garlic, (or frozen garlic cubes)
14 oz crushed tomatoes
1 16 oz carton of Beef Bone Broth, like Kettle & Fire
Juice of 1 lime
Macros for 1 Enchilada (with 2 oz beef, Siete Almond Flour Tortilla/no toppings):
Calories: 284
Protein: 20g
Carbohydrates: 14g
Fiber: 4g
Fat: 16g
Macros for 1 Enchilada (with 2 oz beef, Mission Low Carb Tortilla/no toppings):
Calories: 224
Protein: 21g
Carbohydrates: 10g
Fiber: 7g
Fat: 11g
FOR ENCHILADAS:
5-6 tortillas of choice (I used siete almond flour, but mission low carb, or corn tortilla would be great too)
1 jar of red enchilada sauce
1 cup lite shredded Mexican cheese
2 oz of shredded beef (above) per tortilla
Top with: Greek yogurt, cilantro, green onions, hot sauce
DIRECTIONS:
1. In a slow cooker, add onions and garlic. Season beef with all spices on both sides rubbing in. Place beef on top of onions and garlic.
2. Add tomato sauce, bone broth, and lime juice. Cover and cook on low for 8 hours (or high for 4-6 hours).
3. It should fall apart when it is ready. Shred in pot with two forks. Remove meat and onions with a strainer. At this point you can use with anything!! But it making enchiladas go to step 4.
4. Preheat oven to 400. Grease a 8x8 pan with nonstick spray. Splash 1/3 can of enchilada sauce on the bottom of the pan. Load each tortilla up with 2 oz of the beef mixture. Lay seam side down on sauce. Fill pan.
5. Top with remaining enchilada sauce and top with cheese. Bake for 20 minutes or until cheese is bubbling and top is starting to brown. Serve with toppings of choice!!
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