LIVE
Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Inspired by Susan M. Runkle, Walton, Kentucky
Recipe by Southern Living December 2009

Gallery

Recipe Summary

hands-on:
35 mins
total:
2 hrs 20 mins
Yield:
Makes 4 qt.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Advertisement