Serve with: Baked potatoes and mixed green salad. Cook the beef and assemble the other ingredients ahead of time so all that's needed before setting off for the day is to put the pot in its holder and flick the switch. Freeze any leftovers to roll up with cheese in tortillas for quick burritos.
- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.
Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalape?epper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.
Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per serving:</b> about
- Sodium 661 mg
- Protein 32 g
- Calories 319.0
- Total fat 17 g
- Cholesterol 80 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
%RDI
- Iron 31.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 55.0
