Mexican Beef Supreme

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lime juice

  Raw

  1 tbsp or 15g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salsa verde

  Campbell soup company, pace

  1 cup or 256g

Directions

1. Dice the onion, mince the garlic, and chop the scallions, jalapeno, and cilantro.
2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for a few minutes. Add the beef and garlic, cooking until the meat is browned, stirring often.
3. In a separate bowl, mix the lime juice, jalapeno, cilantro, and scallions.
4. Once the meat is browned, stir in the cilantro mixture and oregano. Add the salsa, cover, and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.
5. Serve and enjoy!