Monday, March 8, 2010

Chipotle Beef Burritos

Another tasty meal tonight from the BH&G Diabetic Living cookbook. This one was super easy. Put it in the crockpot before work & when I came home, the house was smelling delicious and dinner was done!

1.5 pounds boneless beef round steak
14.5 oz can diced tomatoes
1/2 c. chopped onion
1-2 canned chipotle chile peppers in adobo sauce, chopped
1 tsp dried oregano
1 clove minced garlic
1/4 tsp salt
1/4 tsp cumin
Whole wheat or low fat tortillas

1. Trim fat from meat & cut into 6 pieces. Place meat, undrained tomatoes, onion, peppers, oregano, garlic, salt, and cumin in slow cooker.
2. Cover & cook on low heat for 8-10 hours or on high heat for 4-5 hours.
3. Remove meat from liquid & shred. Scoop remaining contents with a slotted spoon and add to shredded meat.
4. Spoon meat onto tortillas, top with cheese, salsa, etc and enjoy!
Makes 6 servings. Nutrition information per serving:

Calories: 224
Fat: 7g
Carbs: 15g
Fiber: 9g

I made the following changes to my recipe: used 2 regular sized cans of Rotel in place of the tomatoes/peppers & added a tsp southwest chipotle Mrs. Dash. It was excellent! The husband said he definately wanted to have it again!

1 comment:

Jennifer said...

Oh that looks SO yummy!