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Beef Short Ribs, Mexican Style CP LC-2.3 Categories: sandwich- -, chili con carne 4 lb beef short ribs 1/4 cup green bell pepper; chopped 1 can (10.5 oz) beef consomme 1 1/4 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: 1205 Calories (kcal); 110g Total Fat; (82% calories from fat); 46g Protein; 4g Carbohydrate; 230mg Cholesterol; 794mg 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=309.7 g; calories=545.5; protein=60.15 g; total fat=31.08 g; carbohydrate=2.88 g; dietary fiber=0.63 g; ash=3.92 g; calcium=38.92 mg; phosphorus=596.9 mg; iron=7.22 mg; sodium=463.8 mg; potassium=1194 mg; magnesium=71.18 mg; zinc=14.68 mg; copper=0.32 mg; manganese=0.25 mg; vitamin A=377.4 IU; vitamin E=0.07 mg ATE; thiamin=0.31 mg; riboflavin=0.49 mg; niacin=10.75 mg; pantothenic acid=1 mg; vitamin B6=1.25 mg; folate=23.07 ug; vitamin B12=10.25 ug; vitamin C=7.14 mg; saturated fat=13.13 g; monounsaturated fat=13.33 g; polyunsaturated fat=1.25 g; cholesterol=178.4 mg; selenium=43.88 ug; refuse=43.56%; %cal as carb:prot:fat=2:45:53; WW Pts=13.37; (complete analysis) Yield: 6 servings Preparation Time: 0:00

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