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1 pound lean beef chuck, trimmed and cut into 1 inch cubes
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (14.5 ounce) can diced tomatoes
1 small onion, diced
How To Prepare:
Heat the oil in a large skillet. Brown the beef cubes with the diced onion for 10 to 12 minutes. Reduce the heat, then add the garlic, salt and cumin. Cook another 15 minutes. Add the can of tomatoes and heat to a boil. Reduce the heat to a simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keepthe mixture in the pan from boiling dry.When the meat is cooked very tender, cool; then shred the meat using 2 forks or your fingers. Place the shredded mixture back on the heat and stir until most of the liquid has evaporated. Once that has happened, it's done! This is very good on taco salads, served in low-carb tortillas, or in any revised Mexican dish. This also freezes well.
Number of Servings:
Carbs per serving - include all nutritional information if known: