Atkins Mexican Recipes

Ingredients:

2 tbsp vegetable oil
3 lb boneless beef chuck, cut into 1/2 pieces
1 can diced tomatoes
1 cup reduced sodium beef broth
2 clove garlic, pushed through a press
1/2 cup medium thick & chunky salsa
2 tbsp chili powder
1 tsp dried oregano leaves
sour cream (optional)
thinly sliced green onions (optiona, l)

Instructions:

Thanks to canned tomatoes and salsa (which provides some of the heat), this
delicious twist on chili couldnt be easier. If possible, ask the butcher
to cube the beef for you to cut prep time.

1.Heat oil in a Dutch oven or large pot over medium heat until hot. Brown
beef in batches. Return beef and accumulated juices to Dutch oven.

2.Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring
to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4
hours, until beef is tender. Serve with sour cream and green onions, if
desired.


You can find this article at:

http://www.atkinscenter.com/food/recipes/all/TwoStep_Salsa_Chili.html

Servings: 6

Prep time: 15 minutes

Bake/Cook time: 2 hours

Carbohydrates: 8 grams

Protein: 44.5 grams

Fat: 42.5 grams

Calories: 599

Servings: 1