This spicy beef mixture is great used in tacos, enchiladas or quesadillas.
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
I usually substitute a can of diced green chiles for the peppers and use less hot sauce.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 347 | ||
Calories from Fat: 103 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 136.1mg | 42 % | |
Sodium 449.5mg | 16 % | |
Potassium 554.4mg | 15 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.6g | ||
Protein 54.2g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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