Mexican Pot Roast Filling Recipe

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Ingredients:

Serving

1-1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1 boneless beef chuck roast (3 lb)
1 can (4 oz) chopped green chilies
1/2 cup chopped sweet onion
2 garlic cloves, minced
3/4 cup beef broth
taco shells or flour tortillas (8 inches)
chopped tomatoes , shredded lettuce

Directions:

In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	291.09 Kcal (1219 kJ)
Calories from fat	164.5 Kcal
		% Daily Value*
Total Fat	18.28g	28%
Cholesterol	101.28mg	34%
Sodium	247.8mg	10%
Potassium	526.73mg	11%
Total Carbs	2.16g	1%
Sugars	0.88g	4%
Dietary Fiber	0.44g	2%
Protein	29.48g	59%
Vitamin C	8.8mg	15%
Iron	3.3mg	18%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	153.72 Kcal (644 kJ)
Calories from fat	86.87 Kcal
		% Daily Value*
Total Fat	9.65g	28%
Cholesterol	53.49mg	34%
Sodium	130.86mg	10%
Potassium	278.16mg	11%
Total Carbs	1.14g	1%
Sugars	0.46g	4%
Dietary Fiber	0.23g	2%
Protein	15.57g	59%
Vitamin C	4.6mg	15%
Iron	1.8mg	18%
Calcium	18.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.