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Slow Cooker Mexican Beef - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 1/2 pounds Stew Beef
  • 1 tablespoon Chili Powder
  • 1 1/2 teaspoons Salt
  • 1 cup dice Onion
  • 1 tablespoon Tomato Paste
  • 6 teaspoons mince Garlic, Cloves
  • 1/2 cups Salsa
  • 1/2 cups Chicken Broth/Stock

Serving Day Ingredients

  • 1/2 cups chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 266 Calories
  • 9g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 121mg Cholesterol
  • 884mg Sodium
  • 5g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 42g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Nom Nom Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine all ingredients.
  2. Divide mixture between gallon size freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 8-10 hours.
  3. Sprinkle with cilantro.

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