Monday, April 27, 2009

Monday's Recipe

I'm really into Mexican flavors right now and we've been eating a lot of beans lately and not as much meat. I thought I'd show you how you can take a really great recipe and change it up a little as well. I love Southern Living recipes and get a lot of inspriation each month from their basic easy recipes that are always packed with great flavor. This one looks great and it has the slow cooker element in it as well. I'm going to put my changes with healthy choices next to it either way you want or mix it up your way too!

Slow Cooker Beef Taco's

Prep: 20 min.; Cook: 6 hrs., 10 min. We brown the beef before slow-cooking to add color and enhance flavor. This mixture is also great over baked potatoes with your favorite toppings.
Makes 8 servings

2 pounds boneless beef chuck roast, cut into 1-inch cubes use chicken instead
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6-oz.) can tomato paste use organic tomato paste
2 cups beef broth use good quality and/or organic broth
1 small white onion
1 (8-oz.) can tomato sauce
1/2 medium-size green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
Flour or corn tortillas, warmed use whole wheat tortilla's
throw in a can off organic black beans in the last 30 minutes before serving!
Toppings: shredded Cheddar or Monterey Jack cheese, sour cream
1. Sprinkle beef evenly with salt.
2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 Tbsp. chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
3. Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.

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