1) Chop 3/4 of the onion and refrigerate the rest until ready to use. In a 5 to 6 quart slow cooker, toss the chopped onion, beef, chili powder, ancho chili powder, half the pineapple, 1/2 tsp salt, and 1/4 tsp pepper.
2) Cook, covered, until the meat is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
3) When the beef has 25 minutes left to cook, thinly slice the remaining onion. In a medium bowl, toss the onion, jalapeno, lime juice, remaining pineapple, and 1/4 tsp each salt and pepper; fold in the avocado and cilantro.
4) Using two forks, shred the meat, then stir it into the cooking liquid. Fill the tortillas with the beef mixture and top with the pineapple salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (43%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 59.5mg||18 %|
|Sodium 114.5mg||4 %|
|Potassium 988.4mg||26 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 16.5g|
|Protein 38.1g||54 %|
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: 415
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!