steak and peppers in a skillet with rice
Trim beef steaks and cut in chunks about 1-1/2 inches. Brown in skillet and drain on paper towel.
Cut up fresh tomatoes into medium sized bites (skip for canned).
Chop onion into medium size chunks.
Cut bell pepper in smaller chunks.
Slice jalapeno into rings.
Add all of the above in a crockpot or large stewpot on stove.
Stir in seasonings.
Cover and cook for about 4-5 hours (stove method or crockpot on high).
This recipe is easily doubled or tripled for larger gatherings.
Serve with a side of rice and/or beans.
For leftovers: strain out the veggies and meats and wrap in burrito size tortillas. These can freeze and later be baked or microwaved. Reserve sauce as an add-in for black or pinto beans. It can also be used to flavor plain rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (618g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 8 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 912.9mg | 31 % | |
Potassium 602.9mg | 16 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 10.4g | ||
Protein 2.7g | 4 % | |
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: 68
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