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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chuck roast into 2-inch cubes and season with salt and pepper. | 2. Heat oil on medium-high in a Dutch oven until shimmering. | 3. Add the meat and brown on all sides. | 4. Add sliced onion and saute for 5 minutes. | 5. Add bell pepper and garlic and saute for another 5 minutes. | 6. Add tomatoes, and seasonings and bring to a simmer. | 7. Cover and simmer on low for three hours on stove. Alternatively, you may cover and put in a 300-degree oven and cook for three hours. You may also cook for 8 hours on low in a 6-quart slow cooker (or 6 hours on high). | 8. Serve in tortillas with beans (like a burrito) or on its own in a bowl and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3	lbs		2448.0056	0.0	260.8486	156.1284
onion	1	halved	sliced	-	-	-	-
bell pepper	1		sliced	29.8	6.9136	1.2814	0.2533
garlic clove	4			-	-	-	-
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
pepper	2	tablespoons	ground	2.8865	0.7354	0.1195	0.0375
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
flour tortilla	6			-	-	-	-
bean	20	ounces	refried	164.4271	23.2466	23.8136	2.8349

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.