Beef Mexicali Recipe

Beef Mexicali picture

Summary

Preparation Time15 MinCooking Time1 Hr 40 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless chuck3 1⁄2 Pound (1 no.)
 Flour2 Tablespoon
 Shortening2 Tablespoon
 Canned tomatoes1 Pound (1 can)
 Water1⁄2 Cup (8 tbs)
 Chopped onion1 Cup (16 tbs)
 Diced green pepper1⁄2 Cup (8 tbs)
 Chili powder2 Teaspoon
 Canned condensed chili beef soup11 Ounce (1 can)
 Corn bread2 (as required)

Nutrition Facts

Serving size

Calories 701 Calories from Fat 256

% Daily Value*

Total Fat 29 g44%

Saturated Fat 2 g10.1%

Trans Fat 0.7 g

Cholesterol 10.9 mg

Sodium 424.6 mg17.7%

Total Carbohydrates 32 g10.5%

Dietary Fiber 3.7 g14.9%

Sugars 3.4 g

Protein 77 g153.9%

Vitamin A 27.1% Vitamin C 33%

Calcium 4.8% Iron 10.9%

*Based on a 2000 Calorie diet

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.
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