Chipotle Shredded Beef

Prep time: 10 minutes

Cook time: 1 hour, 30 minutes

Serves 8

INGREDIENTS:

2 lb. boneless beef eye round, trimmed, cut into small chunks

1 small white onion, thinly sliced

5 garlic cloves, crushed

1 tsp salt

1/2 cup crumbled chorizo

1 small onion, chopped

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1/4 cup bottled chipotle sauce

2 medium avocados, sliced

DIRECTIONS:

1. Combine beef, sliced onion, crushed garlic cloves and salt in large saucepan. Add water to cover. Bring to boiling; skim off any foam. Simmer, uncovered, over medium-low heat 1 hour or until tender. Using slotted spoon, transfer beef to bowl. Shred meat with two forks. Set aside. Reserve broth.

2. Heat medium skillet over medium heat. Add chorizo; cook and stir 5 minutes or until just cooked through. Drain.

3. Add chopped onion and minced garlic clove; cook 5 minutes or until tender.

4. Add beef, tomatoes, oregano, thyme, bay leaf and chipotle sauce. Cook 15 minutes, stirring occasionally. If necessary, add up to 1 cup reserved broth to keep mixture moist. Serve with avocado and extra onion slices.

Per serving:

370 cal

24g fat

7g carbs

30g protein