6 Serves
94 Mins
Prepare the beef by cutting it into large chunks and seasoning it thoroughly with salt and pepper.
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MexicanVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
120 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
1047 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
24 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
11 g / 20 gCholesterol
208 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef until browned on all sides.
Add the taco seasoning and enough water to cover the meat, then reduce heat to low and simmer for 60 minutes until the beef is fork-tender.
Shred the beef using tongs and serve immediately in warm tacos.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese