Ingredients

12 ounces cooked (leftover) beef Brisket, cubed or shredded (about 2-1/2 cups)
1 teaspoon olive oil
1 medium yellow onion, chopped
1 large jalapeño pepper, seeded, chopped
4 cloves garlic, minced
3 cups canned diced green chiles
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
2 tablespoons dairy sour cream

Toppings (optional):

Dairy sour cream, tortilla chips, shredded Cheddar cheese, chopped avocado or guacamole

Preparation

Step 1

Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
Step 2

Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
Step 3

Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.

Nutrition Information

Nutrition information per serving: 282 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 88 mg Cholesterol; 850 mg Sodium; 21 g Total Carbohydrate; 8.2 g Dietary Fiber; 30 g Protein; 3.4 mg Iron; 7.4 mg NE Niacin; 0.4 mg Vitamin B₆; 2.1 mcg Vitamin B₁₂; 6.9 mg Zinc; 29.5 mcg Selenium; 110.1 mg Choline.

Nutrition Tip

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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4

9

Ingredients

Toppings (optional):

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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40

4

9

Ingredients

Toppings (optional):

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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