Beef Mexicali

chef.tim.lee's picture

Sep. 23, 2011


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)



1) Slice the beef into thin strips and trim off any visible fat.

2) Sprinkle with the flour, until thoroughly coated


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 701Calories from Fat 256

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 424 mg17.67%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 77 g154%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet