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A true Texas favorite! This is a Mexican type stew that is generally served on hot flour tortillas. It is considered a main dish. Best served with guacamole salad over beef flautas with lettuce and tomato chopped, and topped with sour cream. Corn tortillas may be substituted for flour if desired.

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Recipe Summary

prep:
1 hr
cook:
1 hr 20 mins
total:
2 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or stock pot over medium-high heat, brown the ground beef. As the meat begins to brown, add the onion, green peppers, garlic, and meat tenderizer. Reduce heat to low, and cover. Cook for 30 to 45 minutes, stirring occasionally.

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  • Stir in the diced tomatoes, season with salt and pepper to taste, and cover. Cook for 45 minutes, or until the meat is the desired tenderness.

Nutrition Facts

380 calories; protein 24.9g; carbohydrates 4.7g; fat 28.3g; cholesterol 102.2mg; sodium 390.6mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
12/28/2004
I used a cheap cut of roast and cut them up into 1 in. pieces instead of the ground beef. The liquids made the meat really tender and it tasted great with tortillas and your favorite fillings. Read More
(2)

Most helpful critical review

Rating: 2 stars
12/26/2004
This had good flavor but it had way too much liquid. I drained most of it off before serving. Read More
(3)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
12/26/2004
This had good flavor but it had way too much liquid. I drained most of it off before serving. Read More
(3)
Rating: 4 stars
12/28/2004
I used a cheap cut of roast and cut them up into 1 in. pieces instead of the ground beef. The liquids made the meat really tender and it tasted great with tortillas and your favorite fillings. Read More
(2)
Rating: 2 stars
02/08/2005
It was good but could have been better. I reduced the ingredents to 1 pound of meat and 1 can of tomatoes and peppers. Plus I add a tsp of corn starch to thicken the gravy. Read More
(2)
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Rating: 5 stars
10/12/2004
I found this recipe to be extremly easy. I just used a large skillet left out the meat tenderizer since I didnt have any and added some cumin and paprika for extra flavor. I didnt let it simmer for near as long as it said just till heated through then I served it on tortillas with my homemade guacamole and some sour cream. My husband really liked it and though I thought it was a little juicy it tasted fabulous. The only thing I'd change is to take the cover off the last few minutes and let the juices evaporate. Read More
(1)
Rating: 4 stars
04/08/2003
I'm a bachelor and this was real quick to prepare and instruction was clear. no kids to rate the kid friendly rating. Read More
(1)
Rating: 3 stars
02/06/2006
This was ok but not as good as I had hoped. Maybe because I scaled the recipe down to 4 servings. I used 2 fresh tomatoes and a hot chili pepper instead of canned because some of the reviewers had suggested that there was too much juice. However I think next time I will try it with 3 tomatoes to get a bit more flavour. Read More
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Rating: 4 stars
09/25/2009
I liked this not something I would serve for company but a great weeknight dish. I only used one pound of beef and added a little taco seasoning and did not simmer for as long as suggested but it still turned out great. Read More
Rating: 5 stars
01/25/2018
My family liked this taco. Even the grandkids ate the tacos. Next time I will blend the tomatoes only because the grandkids like it better that way. Read More