Hatch Chili & Shredded Beef Tacos

If you're craving a satisfying and flavorful meal that fits perfectly into a low-carb lifestyle, these Hatch Chili and Shredded Beef Tacos are sure to hit the spot. With tender, juicy beef, roasted Hatch chilies, and gooey melted cheese, all wrapped up in zero net carb tortillas, this recipe delivers on both taste and nutrition.

Ingredients:

• 1 chuck roast, cubed

• 1/2 large white onion, diced

• 1 red bell pepper, sliced in to strips

• 3 garlic cloves, minced

• Beef broth (enough to fill 3/4 of the way up the beef)

• Mission Zero Net Carb Jalapeno Tortillas

• White melting cheese (such as Monterey Jack or Oaxaca)

• Freshly roasted Hatch chilies, diced

Instructions:

1. Sauté the Vegetables:
   In a large Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables are soft and the onion becomes translucent, about 5-7 minutes. Remove the vegetables from the Dutch oven and set aside.

2. Sear the Beef:
   Increase the heat to medium-high. Add the cubed chuck roast to the Dutch oven in batches to avoid overcrowding. Sear the beef on all sides until a brown crust forms. This step locks in the juices and adds depth to the flavor.

3. Simmer the Beef:
   Once all the beef is seared, return the sautéed vegetables to the Dutch oven. Pour in enough beef broth to fill the pot 3/4 of the way up the beef. Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F.

4. Slow Cook to Perfection:
   Allow the beef to cook for around 3 hours, or until it's so tender that it easily shreds with a fork. This slow-cooking process allows the flavors to meld together, creating a rich and savory filling for your tacos.

5. Prepare the Hatch Chilies:
   While the beef is cooking, roast your Hatch chilies. If you have fresh chilies, place them under a broiler or directly on a gas flame until the skins are charred and blistered. Once cooled, peel off the skins, dice the chilies, and set them aside.

6. Assemble the Tacos:
   Warm the Mission Zero Net Carb Jalapeno Tortillas in a skillet or microwave. Layer each tortilla with shredded beef, a sprinkle of white melting cheese, and a generous portion of roasted Hatch chilies.

7. Serve and Enjoy:
   These tacos are best served hot, with the cheese melted and the flavors fully developed. Pair them with your favorite low-carb salsa or a side of avocado slices for a complete meal.

Nutritional Benefits:

This recipe not only satisfies your taste buds but also supports your health goals. The beef provides high-quality protein, essential for muscle maintenance and repair. The Hatch chilies add a unique smoky flavor along with a boost of vitamins A and C. Using Mission Zero Net Carb Jalapeno Tortillas keeps the meal low in carbs, making it suitable for ketogenic or low-carb diets.

Tips for Success:

• Make-Ahead Option: The beef can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before assembling the tacos.

• Spice Level: If you prefer a milder dish, you can substitute the jalapeno tortillas with regular low-carb tortillas and reduce the amount of Hatch chilies.

• Extra Flavor: For an added burst of flavor, consider topping your tacos with a drizzle of lime juice or a sprinkle of fresh cilantro.

Tag me on Instagram @Kevthedietitian and let me know what you think!

Happy cooking

-Kev The Dietitian