- 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.
Serving Size: Per serving without tortillas or toppings
Cholesterol: 67 mg
Fat: 9 g
Sodium: 701 mg
Carbohydrates: 11 g
Protein: 28 g
Saturated Fat: N/A