Recipe: Easy-to-prepare Tex-Mex Style dinner

Heat up dinner Tex-Mex style — invite friends over for slow-simmered beef tacos and zesty sides.

SMOKY BEEF TACOS

Makes 8 servings

2 to 3 tablespoons chopped canned chipotle chiles in adobo

1/8 cup ketchup

1 cup water

8 garlic cloves, chopped

2 teaspoons dried oregano

Coarse salt and ground pepper

1 boneless beef chuck roast (about 3 pounds), excess fat trimmed

16 corn tortillas (6-inch), lightly toasted

toppings (see below)

1. Preheat oven to 350 degrees Fahrenheit. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.

2. Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil; transfer pot to oven. Bake covered until beef is fork-tender, about 2 1/2 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Nutritional information per serving: 464 calories; 22.8 grams fat (8.6 grams saturated fat); 35.5 grams protein; 28.5 grams carbohydrates; 3.5 grams fiber

3 TOPPINGS

AVOCADO-RED ONION RELISH

Makes 3 cups

1. Combine 2 diced avocados and 1 finely chopped medium red onion with 1 tablespoon fresh lime juice. Season with salt and pepper.

Nutritional information per serving: 52 calories; 4.5 grams fat (0.6 grams saturated fat); 0.7 grams protein; 3.5 grams carbohydrates; 2.1 grams fiber

CORN AND TOMATO SALSA

Makes 3 cups

1. Combine one 10-ounce box thawed frozen corn, 1 cup quartered grape tomatoes, 2 teaspoons vegetable oil and 2 teaspoons red-wine vinegar. Season with salt and pepper.

Nutritional information per serving: 25 calories; 0.8 grams fat (0.1 grams saturated fat); 0.7 grams protein; 4.7 grams carbohydrates; 0.6 grams fiber

CILANTRO-LIME CREMA

Makes 2 cups

1. Stir together 16 ounces reduced-fat sour cream, 1/4 cup fresh lime juice and 1/2 cup chopped cilantro. Season with salt and pepper.

Nutritional information per serving: 22 calories; 1.7 grams fat (1.1 grams saturated fat); 0.7 grams protein; 1.1 grams carbohydrates; 0 grams fiber

CUMIN RICE AND BEANS

Makes 8 servings

Coarse salt

½ cup water

1/2 teaspoon ground cumin

1 cup long-grain white rice

1 can (19 ounces) kidney beans, rinsed and drained

1. In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover and reduce to a simmer. Cook 15 minutes; remove pan from heat and add beans. Cover and let stand 1 minute. Fluff rice with a fork.

Nutritional information per serving: 117 calories; 0.4 grams fat (0.1 grams saturated fat); 3.7 grams protein; 24 grams carbohydrates; 2 grams fiber

SPICY PINEAPPLE SALAD

Makes 8 servings

.

1 tablespoon vegetable oil

1 pineapple, peeled, cored and cut into 1/2-inch chunks

2 jalapeno chiles (ribs and seeds removed), thinly sliced crosswise

1 teaspoon red-wine vinegar

Coarse salt and ground pepper

1. In a large skillet, heat oil over high heat. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, about 4 minutes to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper and toss to combine.

Nutritional information per serving: 44 calories; 1.9 grams fat (0.2 grams saturated fat); 0.4 grams protein; 7.7 grams carbohydrates; 0.9 grams fiber

Everyday Food magazine offers quick, healthy solutions for everyday meals — from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

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