12 ounces shredded cooked beef Chuck Pot Roast
1 cup sliced green bell pepper
1 cup sliced onion
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
Hot cooked rice, black beans and lime wedges
Combine the beef pot roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired.
Nutrition information per serving: 256 Calories; 117 kcal Calories from fat; 13 g Total Fat; 3 g Saturated Fat; 8 g Monounsaturated Fat; 83 mg Cholesterol; 346 mg Sodium; 7 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 3.4 mg Iron; 4.3 mg Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.2 mg Zinc; 32.8 mcg Selenium; 75.6 mg Choline;