Burrito Filling
Yield
6 servingsPrep
30 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 14 ½ | ounces |
beef brisket
|
|
| 3 1/2-4 | lbs |
stewing beef
|
*
|
| 4 | ounces |
green chili peppers, canned
|
|
| 12 | ounces |
vegetable juice cocktail
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | x |
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 419.1 | ml/g |
beef brisket
|
|
|
stewing beef
|
*
|
||
| 115.6 | ml/g |
green chili peppers, canned
|
|
| 346.8 | ml/g |
vegetable juice cocktail
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | x |
cheddar cheese
shredded |
*
|
Directions
Brown meat in oil and drain.
Add remaining ingredients except cheese.
Simmer over low heat 2 to 3 hours.
Shred meat with fork, drain excess liquid.
Serve on tortillas with cheese.
