Braised Mexican Beef with Crispy Corn Tortillas

So, I bought a new cook book "The Spark People Cookbook ~ Love your Food, Loose the Weight" and so far the recipes are delicious and satisfying! There's also a website you can checkout SparkPeople.com when you have a moment.

As part of our 2012 motto "eat fresh, eat local, eat better, eat less and live longer," I've begun cooking from 5 new cookbooks. This recipe looks like a lot of work, but it isn't. It really only took me 10 minutes to prepare, and I'd make it again in a snap! Without any further adieu, here's my delicious recipe! Enjoy!

Makes 4 servings - 1 heaping cup per serving

10 minutes to prepare - 1 hr., 15 minutes to cook

Ingredients
12 oz beef chuck roast (stew meat) excess fat trimmed, cut into 1-inch cubes
1 red onion, diced (about 1 1/2 cups)
3 large carrots, peeled and diced (2 cups)
4 cloves garlic, peeled and halved
2 tbsp no-salt added tomato paste
1/2 cup red wine vinegar or leftover red wine
1 1/2 cups low sodium beef broth
1 tsp chili powder
1 tsp dried thyme or 3 fresh sprigs
6 corn tortillas, baked until crispy
1 cup canned chickpeas, rinsed and drained
1 tbsp chopped cilantro
1 banana pepper, diced
2 tbsp low-fat Greek yogurt

Directions
1. preheat oven to 325 degrees

2. Place an oven proof, heavy-bottomed, lidded saucepan over moderate heat. Pat the meat dry with a paper towel, then add to the saucepan to sear on all sides. Remove the meat from the saucepan and set aside.

3. While the pan is still hot, add the onions, and saute for 2 to 3 minutes. Add the carrots and garlic and continue to saute for 3 minutes more. Add the tomato paste and vinegar, then slowly add the stock, stirring with a wooden spoon to remove the browned bits at the bottom of the saucepan.

4. Add the chili powder and thyme, then return the meat tot he pan. Bring to a simmer, cover and place in the preheated oven. Braise for 1 hour.

5. Place 2 of the baked tortillas in a sandwich bag and crush - using a rolling pin or a heavy bottomed pan - until they are crumbs.

6. Remove saucepan from the oven (remember the handles get hot!). Stir in the chickpeas and crushed tortillas. Replace the cover and return to the oven for 15 minutes more.

7. Place 1 heaping cup of stew onto a tortilla, top with the chopped cilantro, peppers, and one tablespoon of Greek yogurt. Serve warm!

Per Serving
338.4 calories, 7.2 g total fat, 55.3 mg cholesterol, 221.9 mg sodium, 45.9 g total carbs. 10.7 g dietary fiber, 25.2 g protein

P.S.  No endorsements from this cookbook were received - I just like it!