Chipotle Beef W/ Pico De Gallo

Name: Chipotle Beef W/ Pico De Gallo
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8 serving(s)
Ingredients: 2 1/2 lbs boneless beef round steak, cut 3/4 inch thick; 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained; 1 medium onion, cut into wedges; 1 -2 chipotle chile peppers in adobo sauce, chopped; 1 teaspoon dried oregano, crushed; 2 garlic cloves, minced; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; whole wheat tortilla, warmed; 1 cup shredded reduced-fat cheddar cheese; 1 cup finely chopped tomatoes; 2 tablespoons finely chopped red onions; 2 tablespoons fresh cilantro; 1 seeded and finely chopped fresh serrano chili pepper; 1/2 cup chopped peeled jicama; 1/4 cup thin strips red radish

Submitted by cchampion1974

"My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens "Our Best Diabetic Recipes" magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico."

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Ready In:: 5hrs 15mins
Ingredients:: 16
Serves:: 8

ingredients

Beef
2 ¹⁄₂ lbs boneless beef round steak, cut 3/4 inch thick
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
1 medium onion, cut into wedges
1 -2 chipotle chile peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
2 garlic cloves, minced
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon salt
whole wheat tortilla, warmed
1 cup shredded reduced-fat cheddar cheese
Pico De Gallo
1 cup finely chopped tomatoes
2 tablespoons finely chopped red onions
2 tablespoons fresh cilantro
1 seeded and finely chopped fresh serrano chili pepper
¹⁄₂ cup chopped peeled jicama
¹⁄₄ cup thin strips red radish

directions

Trim fat from meat and cut into 6 pieces.
In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt.
Cover and cook on low 8-9 hours or high 4-4 1/2 hours.
Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours.
After meat has cooked, remove from pot reserving liquid and shred with fork.
Return to liquid mixture to moisten.
Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo.

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RECIPE SUBMITTED BY

cchampion1974

USA

Although hardly your traditional southern girl, I come from a huge southern family and have been cooking since I was eight years old. Cooking is more then a hobby, I genuinely get so much pleasure from cooking and providing the people I love with great food. I have to attest, that it truly IS the way to a man's heart! In my opinion, there is nothing more admirable to hold then the truest essence of a homemaker, or as the term is coined today "household engineer"! I am a licensed real estate agent working full-time from home and a soccer mom to my 9 year old son. I am a busy bee but somehow find time to indulge in some of my many passions: dancing, photography, sewing and interior design. Finding that perfect balance is what I strive to do everyday and so far so good. Happy Cooking<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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