Chile-Spiced Shredded Beef with Cheesy Polenta
Let your slow cooker do the heavy lifting to make a Sunday dinner that yields leftovers for another night. Tuck the rest of the spiced beef and your favorite fixings into corn tortillas or spoon over baked sweet potatoes.
EatingWell Magazine, May 2021
Gallery
Credit: Tara Donne
Ingredients
Directions
To make ahead
Refrigerate beef (Steps 1-4) for up to 3 days or freeze for up to 2 months.
Equipment
6-qt. slow cooker
Nutrition Facts
Serving Size:
3/4 cup beef & 2/3 cup polenta Per Serving:
391 calories; fat 18g; cholesterol 99mg; sodium 707mg; carbohydrates 23g; dietary fiber 3g; protein 34g; sugars 2g; niacin equivalents 7mg; saturated fat 7g; vitamin a iu 1112IU; potassium 558mg.