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Chili Beef Tacos















Trans-fat Free, Low Carb


¼ cup chili powder
6 each garlic cloves
5 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon cumin
2 ½ pounds beef
28 ounces italian plum (roma) tomatoes
drained and crushed
2 cups beef stock
12 ounces beer
1 large onions
2 each jalapeño pepper
10 ounces corn
25 each pimento stuffed green olives
½ cup pimentos
20 each taco shells
12 ounces cheddar cheese, very old, sharp
½ bunch romaine lettuce
1 cup sour cream


Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste.

Add the beef and mix until coated.

Refrigerate 24 hours, stirring occasionally.

Position rack in lower third of oven and preheat to 350℉ (180℃).

Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.

Bring to boil over high heat.

Cover, transfer to oven and bake for 45 mins.

Uncover and continue baking until beef is tender, about 45 minutes more.

Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins.

Strain beef cooking liquid into skillet, Bring to a boil.

Reduce heat and simmer uncovered until sauce is thickened and reduced to ½ cup, stirring occasionally, about 50 mins.

Mix in beef.

Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes.

Season with salt and pepper to taste.

To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes.

Serve immediately, passing salsa and sour cream separately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 26760% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 147mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 38g
Vitamin A 11% Vitamin C 19%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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