You are here

Mexican Pot Roast

admin's picture
Ingredients
  Chuck roast/Lean stew beef 1 Pound
  Vegetable oil 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Dried ground chili peppers 1⁄8 Teaspoon
  Canned tomatoes 28 Ounce (1 can)
  Onion 1 Large, chopped
  Green pepper 1⁄2 , chopped
  Carrots 2 , sliced
Directions

Brown meat in a little oil.
Add water, seasonings and vegetables.
Cover and simmer for 1 1/2 to 2 hours.
Remove cover; cut meat into bite-size pieces and simmer for an additional 30 minutes until thickened.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish

Rate It

Your rating: None
4.332355
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1369 Calories from Fat 505

% Daily Value*

Total Fat 57 g87.4%

Saturated Fat 13.1 g65.5%

Trans Fat 0 g

Cholesterol 245 mg81.7%

Sodium 4451.6 mg185.5%

Total Carbohydrates 108 g36%

Dietary Fiber 27 g108%

Sugars 23.7 g

Protein 119 g237.1%

Vitamin A 553.9% Vitamin C 278.3%

Calcium 47.9% Iron 121.3%

*Based on a 2000 Calorie diet

0 Comments

Mexican Pot Roast Recipe