1kg of lean cut beef (round steak, silverside or topside)
1 tsp of coconut oil
1 can of chopped tomatoes
2 red chillis
1 tbsp of chipotle flakes
2 tbsp of cumin
2 tbsp of paprika
2 tbsp garlic powder
Salt & Pepper
1 egg (optional)
- Add coconut oil and place beef in the slow cooker before mixing up the cumin, paprika, garlic powder, chipotle flakes, salt and pepper and sprinkling over the beef.
- Empty chopped tomatoes, chopped onion and red chilli into the slow cooker over the top of the beef.
- Set slow cooker to ‘low’ and cook ingredients for 8 hours.
- After 8 hours the beef should be tender. Shred it up with 2 forks and stir into the spicy tomato sauce before removing from the slow cooker and serving OR adding to a frying pan,, cracking an egg in and cooking for a further 5 minutes.
This recipe is an ideal filling for homemade burritos, enchiladas, quesadillas, tacos!
Calories per portion:352
Macros per portion: 42g of protein, 19g of carbs, 12g of fat
With egg: Calories per portion: 415
Macros per portion: 47g of protein, 19g of carbs, 17g of fat
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