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Beef Short Ribs, Mexican Style CP LC-1.7 Categories: sandwich- -, `atkins, veg- lettuce, style- kabob, dairy- sour cream 4 lb beef short ribs 1/4 cup green bell pepper; chopped 1 can (10.75 oz) beef consomme 1 pkg (1.25 oz) taco seasoning mix In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings..... Per serving: 1176 Calories (kcal); 110g Total Fat; (84% calories from fat); 44g Protein; trace Carbohydrate; 230mg Cholesterol; 148mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=200.8 g; calories=1190; protein=45.12 g; total fat=109.9 g; carbohydrate=2.38 g; dietary fiber=0.65 g; ash=2.67 g; calcium=39.75 mg; phosphorus=432.2 mg; iron=5.46 mg; sodium=292.5 mg; potassium=792.6 mg; magnesium=48.1 mg; zinc=9.73 mg; copper=0.23 mg; manganese=0.16 mg; vitamin A=706.2 IU; vitamin E=0.06 mg ATE; thiamin=0.24 mg; riboflavin=0.38 mg; niacin=8.1 mg; pantothenic acid=0.75 mg; vitamin B6=0.97 mg; folate=19.25 ug; vitamin B12=7.74 ug; vitamin C=6.88 mg; saturated fat=47.71 g; monounsaturated fat=49.68 g; polyunsaturated fat=4.13 g; cholesterol=229.8 mg; selenium=43.24 ug; refuse=22.66%; %cal as carb:prot:fat=1:15:84; WW Pts=32.83; (complete analysis) Yield: 6 servings Preparation Time: 0:00

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