Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (14.5 oz each) cans Hy-Vee fire-roasted tomatoes | ||
| 2 tbsp. Hy-Vee cider vinegar | ||
| 1 tbsp. Hy-Vee chili powder | ||
| 1 ½ lbs. round steak, fat trimmed | ||
| 6 Hy-Vee refrigerated fajita-style flour tortillas, warmed | ||
| Hy-Vee sliced ripe olives, drained, optional | ||
| Hy-Vee shredded lettuce, optional | ||
| Hy-Vee 2% milk shredded cheddar cheese, optional | ||
| Hy-Vee salsa, optional | ||
| scoop tortilla chips, optional* |
Directions
- In slow-cooker, combine tomatoes, vinegar and chili powder. Add beef; cover and heat on LOW 10 to 12 hours.
- Shred meat using two forks and place in serving bowl.
- If desired, serve on tortillas with olives, lettuce, cheese and salsa.
- *If desired, serve beef nacho-style on scoop chips instead of on tortillas.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 100mg
- Sodium: 450mg
- Total Carbohydrates: 8g
- Protein: 36g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 8%