Beef Mexicali
Ingredients
| Boneless chuck roast | 3 1/2 Pound , well | |
| Flour | 2 Tablespoon | |
| Shortening | 2 Tablespoon | |
| Canned tomatoes | 16 Ounce (1 Can) | |
| Water | 1/2 Cup (8 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Chili powder | 2 Teaspoon | |
| Condensed chili beef soup | 11 1/4 Ounce (1 Can) | |
| Diced green pepper | 1/2 Cup (8 tbs) | |
| Corn bread/Cooked rice | 1/2 Cup (8 tbs) |
Directions
Cut meat into thin strips; sprinkle with flour.
In skillet, brown meat in shortening; pour off fat.
Add tomatoes, water, onion, and chili powder.
Cover; cook over low heat 1 hour.
Add soup and green pepper; cook covered 1/2 hour more or until tender.
Stir occasionally.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 4039Calories from Fat 1486
% Daily Value*
Total Fat 166 g255.4%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 2143 mg89.29%
Total Carbohydrates 163 g54.3%
Dietary Fiber 21 g84%
Sugars 18 g
Protein 458 g916%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
