Serves: 7
Total Calories: 19
Arrange green pepper and onion slices in a slow cooker. Top with beef; sprinkle with garlic and seasonings. Pour undrained tomatoes, tomato sauce, water and vinegar over beef; add bay leaves. Push beef down until mostly covered by tomato mixture. Cover and cook on low setting for 6 to 8 hours, until beef can be shredded easily. Shred beef using 2 forks; discard bay leaves. Keep warm in slow cooker until ready to serve.
Tip: If you love super-spicy chili, give New Mexico chili powder a try. Sold at Hispanic and specialty food stores, it contains pure ground red chili peppers, unlike regular chili powder, which is a blend of chili peppers, garlic and other seasonings.
This Shredded Mexican Beef recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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