Southwest Beef & Peppers

This filling dish has the flavors of the Southwest, but isn’t spicy.  If you like your food hot, feel free to increase the spices!  8+)

Southwest Beef & Peppers

2 1/2 lbs carne picada extra thin (sliced beef pieces)
1/3 cup white vinegar
1 tablespoon chili powder
1 tablespoon dried onion flakes (or 1/3 cup chopped onion)
2 teaspoons dried crushed oregano
2 teaspoons salt
1 teaspoon dried minced garlic (or 2 minced garlic cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
14 oz package mixed pepper strips, thawed and drained
2 packages orzo shape shirataki noodles, rinsed and drained
Guar gum (optional)

Mix 1st 10 ingredients together in a Crockpot.  Cook on high for 2 hours.  Add peppers and shirataki noodles and cook for 1/2 hour longer.  Thicken with guar gum, if desired.

This makes 4 servings with about 5 net carbs per serving.

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