Chipotle Crock Pot Beef

1. Place half the peppers and tomatoes on the bottom of your crock pot; add meat.

2. Top with remaining peppers & tomatoes.

3. Turn to low for 6 hours.

4. If you with to thicken the sauce, mix cornstarch with a bit of water and add to crock pot. Stir; turn to high for the last 15 minutes.

5. Serve over your favorite pasta.

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Nutrient	Quantity
Total fats	16.6376 g
Protein	95.9806 g
Carbohydrates	8.3412 g
Energy	568.3612 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2848 g
Water	334.4232 g
Aspartic acid	0.0016 g
Calcium, Ca	27.2801 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Fiber, total dietary	0.072 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0181 g
Fatty acids, total saturated 22:0	0.009 g
Niacin	13.1442 mg
Vitamin A, RAE	45.2001 g
Arginine	6.3109 g
Riboflavin	0.4836 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2757 g
Fatty acids, total saturated 20:1	0.0181 g
Glutamic acid	13.3834 g
Sodium, Na	249.3206 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4068 g
Total lipid (fat)	16.6376 g
Manganese, Mn	0.0404 mg
Proline	3.08 g
Fatty acids, total saturated 16:0	3.2913 g
Fatty acids, total polyunsaturated 16:1 t	0.0859 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3797 g
Choline, total	0.032 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0859 g
Fatty acids, total polyunsaturated 18:1 t	0.4294 g
Serine	3.3729 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	3.4895 g
Fatty acids, total saturated 20:4 undifferentiated	0.0859 g
Vitamin B-6	0.8769 mg
Selenium, Se	5.196 g
Ash	4.6176 g
Vitamin D	22.6001 IU
Fatty acids, total saturated 18:1 undifferentiated	5.0276 g
Pantothenic acid	2.4046 mg
Phenylalanine	3.73 g
Copper, Cu	0.3385 mg
Fatty acids, total trans-polyenoic 15:1	0.009 g
Thiamin	0.2486 mg
Retinol	45.2001 g
Methionine	3.1555 g
Iron, Fe	8.8516 mg
Carbohydrate, by difference	8.3412 g
Phosphorus, P	823.6819 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0588 g
Alanine	4.9961 g
Cholesterol	221.4805 mg
Valine	4.2363 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0271 g
Fatty acids, total trans-polyenoic 20:4 n-6	0.0859 g
Fatty acids, total saturated 18:2 undifferentiated	0.4676 g
Glycine	5.2258 g
Fatty acids, total saturated 14:0	0.3571 g
Zinc, Zn	19.3504 mg
Isoleucine	3.992 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	1.0235 g
Fatty acids, total saturated 14:1	0.0542 g
Leucine	7.244 g
Vitamin A, IU	144.6403 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0678 g
Tryptophan	1.0035 g
Fatty acids, total polyunsaturated 16:1 c	0.3164 g
Fatty acids, total polyunsaturated 18:1 c	4.5969 g
Fatty acids, total saturated 20:0	0.0316 g
Tyrosine	3.2281 g
Vitamin B-12	6.3732 g
Fatty acids, total saturated	7.4587 g
Histidine	3.4584 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.009 g
Fatty acids, total monounsaturated	5.5112 g
Threonine	3.4766 g
Fatty acids, total polyunsaturated 17:0	0.2712 g
Vitamin D (D2 + D3)	0.452 g
Fatty acids, total polyunsaturated 24:0	0.0045 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0136 g
Vitamin D3 (cholecalciferol)	0.452 g
Vitamin E (alpha-tocopherol)	2.2148 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.009 g
Fatty acids, total trans	0.5153 g
Fatty acids, total trans-monoenoic	0.5153 g
Magnesium, Mg	95.1602 mg
Lysine	7.5986 g
Potassium, K	1537.0435 mg
Cystine	0.0005 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cornstarch	1 tablespoon	30.48	7.3016	0.004
beef	1	537.8812	1.0396	16.6336
mexican tomato	1	0	0	0
chipotle chile adobo	1 can	0	0	0