Spicy Beef Tacos

By AzGrannie3

Ingredients

• 1 1/4 pounds boneless chuck pot roast
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons oil
• 1 medium onion, sliced
• 1 can (10 oz) mild enchilada sauce
• 1 sweet red pepper, cored and thinly sliced
• 1 poblano pepper, cored and thinly sliced
• 1 ear of corn, kernels cut from cob
• 1 jalapeno, seeded and diced
• 8 thick corn tortillas (such as La Tortilla Factory)
• 1 avocado, pitted, peeled and sliced
• Farmer's cheese, crumbled (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 18mins
Adapted from familycircle.com

Preparation

Step 1

Heat oven to 350 degrees . Season pot roast with chili powder, garlic powder, salt and pepper. Heat oil in an oven-proof lidded pot over medium-high heat. Brown pot roast on both sides, 5 minutes total. Transfer meat to a cutting board, reduce heat to medium and add onion to pot. Cook 3 minutes. Add enchilada sauce and 1/2 cup water and return meat to pot. Cover and transfer to oven.

Bake at 350 degrees for 1 1/2 hours. Remove from oven and stir in peppers, corn and jalapeno. Cover and bake an additional 30 minutes. Uncover and shred beef, discarding fat and tough pieces. Stir back into pot. Microwave tortillas 1 minute, until heated through.

Fill tortillas with beef mixture and sliced avocado. Top with farmer's cheese, if using.

Servings Per Recipe: 4 PER SERVING: 349 cal., 19 g total fat (5 g sat. fat), 53 mg chol., 596 mg sodium, 26 g carb. (4 g fiber), 18 g pro.