2 lbs. Sirloin
1 cup onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
2-4 Tbsp. jalapeño, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
1 Tbsp. chili powder
1 can diced tomatoes and green chiles
1 can low-sodium beef broth
2/3 cup low-fat 1% milk
8 oz. fat-free cheddar cheese, shredded
12 corn tortillas
Preheat oven to 350°F. Cook beef over LOW heat covered with water until fork tender, 30-45 minutes. (Longer cooking makes the steak easier to shred.)
Place cooked beef on a hard surface and shred by pulling apart with two forks. Set aside.
Prepare a large skillet with non-stick cooking spray. Sauté onion and peppers with dry ingredients until translucent. Add diced tomatoes and green chiles, beef broth and milk. Simmer.
Stir in cheese until melted. Add cooked, shredded beef.
Quarter tortillas and add to mixture. Pour into casserole dish prepared with non-stick spray.
Bake for 30 minutes.
Save time by purchasing fully-cooked shredded beef or
using leftover pot roast or steak.
Nutrition information per serving: Calories 460; Total fat 28g (Sat. fat 9g; Trans fat 0g); Cholest. 65mg; Sodium 880mg; Total Carb. 29g; Fiber 2g; Total Sugars 2g; Protein 22g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (13%DV)
This recipe is an excellent source of vitamin B6, and a good source of iron, riboflavin and phosphorus.