Serve with cooked rice, shredded lettuce, sour cream and chopped fresh cilantro, if desired.
- Prep time 20 minutes
- Total time 10 hours & 15 minutes
- Portion size 16 servings
Ingredients
Method
In slow cooker, combine tomatoes, tomato paste, onion, jalapeño pepper, cumin, garlic powder, oregano, salt and pepper. Add beef, turning to coat; cover and cook on low until beef is tender, 8 to 10 hours.
Using 2 slotted spoons, transfer beef to cutting board; remove any twine. Using 2 forks, shred beef into bite-size pieces. Transfer to bowl.
Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.)
Nutritional facts Per serving: about
- Sodium 94 mg
- Sugars 1 g
- Protein 15 g
- Calories 111
- Total fat 4 g
- Potassium 246 mg
- Cholesterol 39 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
%RDI
- Iron 13
- Folate 2
- Calcium 2
- Vitamin A 1
- Vitamin C 7
