Chipotle Beef W/ Pico De Gallo

My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens "Our Best Diabetic Recipes" magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico.

• Ready In: 5 hrs 15 mins
• Serves: 8

Ingredients

• Beef

• 2 1⁄2 lbs boneless beef round steak, cut 3/4 inch thick
• 2 (14 1/2ounce) cans no-salt-added diced tomatoes, undrained
• 1  medium onion, cut into wedges
• 1 -2  chipotle chile peppers in adobo sauce, chopped
• 1  teaspoon dried oregano, crushed
• 2  garlic cloves, minced
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon salt
•  whole wheat tortilla, warmed
• 1  cup  shredded reduced-fat cheddar cheese

• Pico De Gallo

• 1  cup  finely chopped tomatoes
• 2  tablespoons  finely chopped red onions
• 2  tablespoons fresh cilantro
• 1  seeded and finely chopped fresh serrano chili pepper
• 1⁄2 cup  chopped peeled jicama
• 1⁄4 cup  thin strips red radish

Directions

1. Trim fat from meat and cut into 6 pieces.
2. In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt.
3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours.
4. Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours.
5. After meat has cooked, remove from pot reserving liquid and shred with fork.
6. Return to liquid mixture to moisten.
7. Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo.