This entree offers a great authentic Mexican flavor that can be prepared at home. I love having this recipe in my back pocket—it’s a great go-to dish for weeknight meals.
—MELISSA PELKEY HASS WALESKA, GA
PREP: 25 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS
6 bacon strips, chopped
2 beef flank steaks (1 pound each), cut in half
1 can (28 ounces) crushed tomatoes
2 cups beef stock
1 can (6 ounces) tomato paste
5 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried thyme
3 /4 teaspoon salt
1 /2 teaspoon pepper
1 medium onion, thinly sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 /4 cup minced fresh cilantro
Hot cooked rice
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. In same skillet, heat drippings over medium-high heat; brown steak in batches. Transfer meat and bacon to a 5- or 6-qt. slow cooker. In a large bowl, combine tomatoes, beef stock, tomato paste, garlic, seasonings and vegetables; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Shred beef with two forks; return to slow cooker. Stir in cilantro. Remove with a slotted spoon; serve with rice.
FREEZE OPTION Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little stock or water if necessary.
PER SERVING 1 1 /3 cups ( calculated without rice ) : 335 cal., 17g fat ( 6g sat. fat ) , 68mg chol., 765mg sod., 17g carb. ( 9g sugars, 4g fiber ) , 29g pro.