- 2 pounds Sirloin
- 1 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 2 - 4 tablespoon jalapeño, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 can diced tomatoes and green chiles
- 1 can beef broth
- 2/3 cup skim milk
- 8 ounces fat-free cheddar cheese, shredded
- 12 corn tortillas
Preheat oven to 350°F.
Cook beef over low heat covered with water until fork tender, 30 – 45 minutes. (Longer cooking makes the steak easier to shred.)
Place cooked beef on a hard surface and shred by pulling apart with two forks. Set aside.
Prepare a large skillet with non-stick cooking spray. Saute onion and peppers with dry ingredients until translucent. Add diced tomatoes and green chiles, beef broth and milk. Simmer.
Stir in cheese until melted. Add cooked, shredded beef.
Quarter tortillas and add to mixture. Pour into casserole dish prepared with non-stick spray.
Bake at 350°F for 30 minutes.
Serving size: 1 (252.2g); 360 calories; 8 g fat (2 g saturated fat; 0 g trans fat); 105 mg cholesterol; 970 mg sodium; 27 g carbohydrate; 3 g fiber; 3 g sugars; 46 g protein; 15% vitamin A; 35% calcium; 45% vitamin C; 25% iron