Beef Mexicali
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
Nutrition Facts
Serving size
Calories 701Calories from Fat 256
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
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
