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Preparation

  1. In a slow cooker, add beef, half of onion, garlic, bay leaf & oregano. Cover with beef broth & cook 4 hours HIGH or 8 hours LOW, until meat is tender & easily shredded with a fork.
  2. While meat is cooking, make dressing.
  3. Once tender, transfer meat to a bowl to cool. Shred beef using 2 forks.
  4. In a large bowl, gently toss shredded beef with lettuce, radishes, tomatoes, olives & remaining onion.
  5. Transfer the salad to plates & garnish with avocado, crushed chips & queso fresco. Drizzle with dressing & enjoy!

Tips

Add pickled carrots & jalapeños for additional toppings!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


Nutrition Facts

6 servings per recipe
Serving size (269g)
Amount per serving
Calories
400
% Daily Value*
Total Fat 27g 35%
    Saturated Fat 6g 30%
    Trans Fat 0g  
Cholesterol 70mg 23%
Sodium 450mg
20%
Total Carbohydrate 14g 5%
    Dietary Fiber 4g 14%
    Total Sugars 3g  
    Includes 0g Added Sugars 0%
Protein 27g  
Vitamin D 0mcg 0%
Calcium 105mg 8%
Iron 3mg 15%
Potassium 526mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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