Tex-Mex Shredded Beef

Tex-Mex Shredded Beef


2 tablespoons Dierbergs canola oil (divided)
2 pounds Dierbergs beef stew meat
2 cans (14.5 ounces each) Dierbergs petite diced tomatoes
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon coarse salt
Flour tortillas
Sliced miniature colored peppers
Cilantro leaves
Sour cream


In large skillet, heat 1 tablespoon of the oil over medium-high heat.

Add half of the beef; cook stirring occasionally until beef is browned, about 6 minutes.

Place beef in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. Repeat procedure with remaining oil and beef.

Stir in tomatoes, onion, garlic, chili powder, cumin, oregano, and salt. Cover and cook 6 hours on low heat setting or 4 hours on high heat setting.

Remove meat from slow cooker; cover and let stand 5 minutes before shredding.

Return shredded meat along with any accumulated juices to slow cooker.

Serve meat on tortillas topped with peppers, cilantro, and sour cream.

Servings: 6
Serving Size: Per serving without tortillas or toppings

Per Serving
Calories: 229
Cholesterol: 67 mg
Fat: 9 g
Sodium: 701 mg
Carbohydrates: 11 g
Protein: 28 g
Fiber: 3 g