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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (173g) Recipe makes 8 servings The following items or measurements are not included below: 2 lbs beef 1/2 teaspoon pepper |
||
| Calories 315 | ||
| Calories from Fat 158 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 94mg | 31% | |
| Sodium 682mg | 28% | |
| Potassium 602mg | 17% | |
| Total Carbohydrate 7.3g | 2% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.8g | ||
| Protein 31.3g | 62% | |
Ingredients
- 2 lbs beef, cubed
- 1 (12 ounce) can enchilada sauce
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 red onion
- 2 tablespoons garlic, minced
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno
- 2 teaspoons oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 3 roma tomatoes
- 4 ounces cream cheese
- 4 ounces monterey jack pepper cheese
Directions
1
Heat olive oil and add garlic, onion, bell peppers, and jalapeno.2
Saute until onions are clear.3
Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.4
Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.5
Serve with shredded cheese and sour cream.
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Featured Reviews for This Recipe
From: Jenny Ann
On Dec 11, 2008
This was great, although I did some things that might be hard to replicate the next time. I started with already cooked eye round and used the au jus from that cooking. That au jus was a combination of two recipes I spotted on the zaar. I normally do not review a recipe if I have made any significant adjustments because it isn't fair to the recipe used or its contributor, but I review this to state that it is very, very good soup!
From: G'Night
On Dec 5, 2008
Absolutely delicious!! I wish I were creative at coming up with recipes , but I'm not. So I have to rely on people like you to make my belly happy! LOL This soup is wonderful! I made1 change. It was just the omission of green pepper. We don't eat them. For the beef I used leftover roast beef that needed something done with it. Since my meat was already cooked , I did this on the stove top and of course , it didn't take as long. I like that it can be done on the stove top though because a lot of times I have leftover meat that needs used and this is a great way to use it! I had a bit of difficulty getting the cream cheese incorporated into the soup , but that was minor. Thanks so much for a delicious new soup for my recipe box!! It will definitely be a repeater!!
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