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Nutrition Facts
Serving Size 186 g
(Approx. 16 Servings)
Amount Per Serving
Calories 250 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 18 g
Vitamin A 10% Iron 15%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Carne Guisada Tacos
Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
16  People


Recipe makes 16 Servings

2 Lb beef stew meat
1/8 Tsp kosher salt
1/8 Tsp pepper
2 Tbsp extra virgin olive oil
12 Oz H-E-B Mild Pico de Gallo
1 Tbsp garlic, minced in oil
2 Tsp chili powder
1 Tsp ground cumin
1 Tsp leaf oregano
1/3 cup(s) flour
16 Oz H-E-B Select Ingredients Reduced Sodium Chicken Broth
10 1/2 Oz diced tomatoes with green chilies
2 bay leaves
16 flour tortillas
1/2 cup(s) shredded cheddar
1 Tbsp cilantro, chopped
1 Tbsp green onions, chopped
1 lime, cut in wedges
1 Large Hass avocado, sliced
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Season beef with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Cook beef in 2 separate batches about 5 minutes each, or until well-browned.
Transfer beef to a 5 or 6-quart pot (may use slow cooker).
Add remaining oil to same skillet; cook pico de gallo and garlic 3 minutes.
Add seasonings and flour; stir and cook 2 or 3 minutes to combine.
Add broth to skillet slowly, stirring constantly.
Bring to a boil; simmer 2 or 3 minutes to thicken slightly.
Add to beef mixture, along with diced tomatoes and bay leaves. Cover; bring to a boil.
Simmer 1 1/2 hours or until beef is tender (6 hours for slow cooker). Serve in tortillas with desired toppings.



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