Mexican Hash - 27.9g Carbs
From: The Best Diabetes Cookbook
Servings: 4
1 lb boneless beef eye of round, fat trimmed,
cut into 1/2-inch cubes
1 quart water
Vegetable cooking spray
1 large tomato, chopped
2 large poblano chilies, sliced
1 large onion, chopped
1 lb Idaho potatoes, unpeeled, cooked,
cut into 1/2-inch cubes
Chili powder, to taste
Salt and pepper, to taste
Heat beef cubes and water to boiling in large saucepan;
reduce heat and simmer, covered, until beef is tender,
30 to 45 minutes. Drain; shred beef.
Spray large skillet with cooking spray; heat over medium heat
until hot. Cook beef over medium-high heat until beginning to
brown and crisp, about 5 minutes. Add tomato; cook over medium
heat 5 minutes. Remove mixture from skillet and reserve.
Add poblano chilies and onion to skillet; cook until
tender, 5 to 8 minutes. Add potatoes and cook until
browned, about 5 minutes. Add reserved meat mixture to
skillet; cook until hot, 3 minutes. Add reserved meat
mixture to skillet; cook until hot, 3 to 4 minutes.
Season to taste with chili powder, salt, and pepper.
Servings: 4
Nutrition per Serving: (1/4 of recipe)
242 Calories, 4g Fat, 54.7mg Cholesterol:,
55mg Sodium, 23.4g Protein, 27.9g Carbs
Diabetic Exchanges: 1 1/2 Vegetable, 1 Bread, 2 1/2 Meat
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