- cook on low heat for 8-9 hours or until meat is tender.
- Discard bay leaves. Remove meat and shred with two forks. Skim fat
- from juices; return meat to slow cooker. Using a slotted spoon,
- serve meat with rice. Top with cheese and sour cream if desired.
- Yield: 10 servings.
Nutritional Facts: 2/3 cup beef mixture with 1/2 cup cooked brown rice (calculated without optional ingredients) equals 345 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 194 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.