Main Dishes

Mexican Pulled Beef with Kale

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I am in love. With this recipe. Is that possible? Because if it is, I am. Let me start by saying, as most of you know, we eat Mexican food at least once a week at my house. It's something everyone can agree on, it's generally simple to make and you can make a lot and have leftovers for lunch the next day. This recipe is all that and more! If you are looking for an easy way to sneak some veggies (in the form of kale and mushrooms) into your food, this is it. I promise, no one wi

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For the beef:


2 lb. beef chuck roast
2 T. cumin
2 t. chili powder
2 t. coriander
2 t. salt
1 (6 oz.) can tomato paste
8 oz. sliced mushrooms
1 large yellow onion, sliced
1 c. low sodium beef broth
8 garlic cloves, left whole
1 jalapeno, deseeded and minced
Zest of 1 lime
1 bunch kale, thinly sliced (I actually stuck mine in the food processor and whizzed it up so it would be small and undetectable. I'm clever like that.)

For the sauce:

2 ripe avocados
Juice of 1 lime
1/4 c. cilantro
1/2 t. salt
1/4 t. pepper
For the beef: Place the roast in a 6 qt. slow cooker that has been sprayed with cooking spray. Combine the cumin, chili powder, coriander and salt in a small bowl then sprinkle evenly over both sides of...
See the full directions on my site
Nutritions

Calories
157

Sodium
1491mg
62% DV

Fat
7g
11% DV

Protein
14g
29% DV

Carbs
9g
3% DV

Fiber
3g
13% DV