Created with Sketch. ADD YOUR REVIEW 2 Reviews
Hands-on Time
35 Mins
Total Time
2 Hours 20 Mins
Yield
Makes 4 qt.

How to Make It

Step 1

Preheat oven to 400°. Cut beef into 1-inch strips. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Place beef in a single layer in pan. Pour 1 cup beef broth over beef. Cover tightly with aluminum foil.

Step 2

Bake at 400° 1 hour or until beef is shreddable. Remove beef from pan, reserving drippings. Shred beef with 2 forks.

Step 3

Sauté onion and next 5 ingredients in hot oil in a Dutch oven over medium heat 5 minutes or until onion is tender. Stir in shredded beef, reserved pan drippings, beans, next 4 ingredients, and remaining beef broth. Bring to a boil; cover, reduce heat to medium-low, and cook, stirring occasionally, 45 minutes. Serve with desired toppings and lime wedges.

Ratings & Reviews