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Beef Burrito Filling CP - ATKINS LC-1.4 Categories: none 2 lb beef chuck, bnls 1/4 cup salsa, green 2 clove garlic; pushed through a press 2 large scallion; chopped 1 pepper jalapeno; seeded, chopped 2 tsp chili powder 1/2 tsp cumin, ground 1/2 tsp salt To make a complete meal, roll shredded beef in controlled carb tortillas and top with sour cream; chopped green onions and salsa. 1. Trim fat from beef. Place beef, salsa, garlic, green onions, jalapeno, chili powder, cumin and salt in slow cooker. Cover and cook on low 8 hours until beef is very tender. 2. Remove beef, and shred with two forks. Mix beef with 1/2 cup cooking juices before filling tortillas. Prep time: 15 minutes Bake/Cook time: 8 hours Carbohydrates: 2.5 grams Net Carbs: 2 grams Fiber: 1 grams Protein: 28.5 grams Fat: 30 grams Calories: 400 NYC Nutrition Analysis (per serving or yield unit): water=113.6 g; calories=379.6; protein=28.71 g; total fat=27.85 g; carbohydrate=2.05 g; dietary fiber=0.65 g; ash=2.25 g; calcium=24.14 mg; phosphorus=273.3 mg; iron=3.7 mg; sodium=354.2 mg; potassium=521.2 mg; magnesium=34.63 mg; zinc=6.25 mg; copper=0.14 mg; manganese=0.08 mg; vitamin A=376.5 IU; vitamin E=0.3 mg ATE; thiamin=0.18 mg; riboflavin=0.29 mg; niacin=5.09 mg; pantothenic acid=0.49 mg; vitamin B6=0.64 mg; folate=17.89 ug; vitamin B12=4.66 ug; vitamin C=4.82 mg; saturated fat=11.16 g; monounsaturated fat=11.74 g; polyunsaturated fat=1.17 g; cholesterol=102.8 mg; total sugars=0.15 g; selenium=24.93 ug; refuse=13.37%; %cal as carb:prot:fat=2:31:67; WW Pts=9.82; (complete analysis) Yield: 6 servings |
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