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Beef Mexicali

chef.tim.lee's picture
Ingredients
  Boneless chuck 3 1⁄2 Pound (1 no.)
  Flour 2 Tablespoon
  Shortening 2 Tablespoon
  Canned tomatoes 1 Pound (1 can)
  Water 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Chili powder 2 Teaspoon
  Canned condensed chili beef soup 11 Ounce (1 can)
  Corn bread 2 (as required)
Directions

GETTING READY
1) Slice the beef into thin strips and trim off any visible fat.
2) Sprinkle with the flour, until thoroughly coated

MAKING
3) In a skillet, saute the beef strips in shortening, until browned; drain off the excess fat.
4) Stir in rest of the ingredients, except the soup and corn bread.
5) Cover and cook over a low heat for 1 hour, stirring occasionally.
6) Stir in the beef soup, stir occasionally and cook, covered for another 1/2 hour, or until the beef is tender.

SERVING
7) Spoon the Beef Mexicali over corn bread and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
115 Minutes
Servings: 
6

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 701 Calories from Fat 256

% Daily Value*

Total Fat 29 g44%

Saturated Fat 2 g10.1%

Trans Fat 0.7 g

Cholesterol 10.9 mg3.6%

Sodium 424.6 mg17.7%

Total Carbohydrates 32 g10.5%

Dietary Fiber 3.7 g14.9%

Sugars 3.4 g

Protein 77 g153.9%

Vitamin A 27.1% Vitamin C 33%

Calcium 4.8% Iron 10.9%

*Based on a 2000 Calorie diet

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Beef Mexicali Recipe