Mexican Shredded Beef
|Beef brisket||2 Pound|
|Tomato sauce||1 Can (10 oz)|
|Taco seasoning mix||1 Packet|
Place brisket in glass casserole dish and add enough water to cover.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180Â°F for 2 1/2 hours.
Turn half way through cooking.
Reserve 1/2 cup cooking liquid.
Cut brisket in half across grain.
Pull meat apart with forks to shred.
Stir in 1/2 cup liquid, tomato sauce and taco seasoning.
Cover, cook on high (9) for 5 minutes, or until hot.
Use for tacos, burritos or enchiladas.
Serving size: Complete recipe
Calories 2510 Calories from Fat 1565
% Daily Value*
Total Fat 173 g266.9%
Saturated Fat 68.4 g341.9%
Trans Fat 0 g
Cholesterol 616.9 mg205.6%
Sodium 3107.4 mg129.5%
Total Carbohydrates 47 g15.8%
Dietary Fiber 4.3 g17%
Sugars 14.8 g
Protein 171 g341.6%
Vitamin A 64.4% Vitamin C 61.9%
Calcium 9.4% Iron 97.8%
*Based on a 2000 Calorie diet