University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Beef with Green Chile
Total : 45 min Prep : 10 min

Ingredients:

    1½ pounds lean beef (such as sirloin)
    1 cups diced green chile
    span> (roasted and peeled, fresh or frozen)
    1 onion, sliced in rings
    2 cloves garlic, minced
    ½ teaspoon salt

Directions:

    1. Cut beef into chunks or strips.
    2. Add all ingredients except cornstarch to skillet.
    3. Simmer, covered, for about 30 minnutes. You may need to add a little water so mixture simmers well. (Don’t add too much water or mixture will get soupy.)
    4. Add cornstarch to small amount of water to make a smooth paste. Add to meat mixture and stir.
    5. Cook until cornstarch thickens (about 5 more minutes).
    6. Note: This dish can be served as an entrée or as a burrito filling. When you buy flour tortillas for burritos, choose those that are thinner or smaller, because they have fewer calories and carbohydrate.

Exchange: 3 lean meat, 1 vegetable
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
Yields 6 servings, each one equal to ? cup
 Amount Per Serving
 Calories 180      Calories from Fat 70
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: