In case you haven't noticed, we love Latin inspired dishes. When going out, pre-keto, one of our favorite dishes was Steak Ranchero - slow-cooked beef with peppers, onions and potatoes served with rice and beans. Take out the potatoes* and serve it over lettuce or on a low carb tortilla and we can enjoy it once again.
Keto Steak Ranchero
2T oil
1 small onion, diced
4 garlic cloves, minced
2 lbs beef steak or roast, cubed
15oz can diced tomatoes
1 green or red bell pepper, diced
4oz can Hatch green chilies
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 teaspoon ground black pepper
2 cups beef broth or water
1. Heat a large skillet with a lid over medium heat and add oil to the skillet.
2. Add the onions and bell pepper. Cook until translucent. Remove and set aside.
3. Add the beef, season with salt and cook until browned.
4. Add back the onions and bell peppers, along with the tomatoes, Hatch chile, and garlic.
5. Stir in chili powder, cumin and black pepper.
6. Add water and bring the water to a boil. Add additional 1 tsp salt, if needed.
7. Cover with a lid, lower the heat to medium-low and simmer for 2-3 hours, stirring occasionally.
*NOTE: Diced chayote or turnips are a great substitute for the traditional potatoes or just leave them out completely.
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