1 pound boneless top round, cut into 2" cubes (can sub. Pork) ·
1 tablespoon vegetable oil · 1/4 teaspoon salt · 1 can beef broth (use chicken broth if using pork) ·
3/4 cup salsa ·
2 medium zucchini -- cut lengthwise in half, sliced crosswise 3/4" thick ·
1 large red bell pepper -- cut 1-inch pieces ·
1 1/2 teaspoons ground cumin ·
2 tablespoons cornstarch -- dissolved in 1/4 cup water
TOPPINGS (OPTIONAL) sour cream
Chopped fresh cilantro
In a skillet, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir fry 2 minutes or until outside surface is no longer pink. (Do not overcook) Remove from pan; season with salt. Set aside. In same pan, combine broth, salsa, bell pepper and cumin. Bring to a boil; reduce heat to medium-low for just a minute. Now add all of this to the crockpot. Add raw zucchini in as well. Cook in crockpot till beef is fork tender, about 7 hours on low. Add cornstarch mixture the last hour and keep the lid off the crockpot to help it thicken, otherwise, place it all in a large saucepan and let it thicken in there.
Per serving: 322 Calories; 20g Total Fat; (56% calories from fat); 23g Protein; 2g Dietary Fiber; 12g Carbohydrate; 72mg Cholesterol; 747mg Sodium
