Chili Steak n' Ranch Taters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Beef, round steak, .333 lbDiced Chilies, 4 servingBarley, pearled, raw, .0625 cupLea & Perrins, Worcestershire Sauce, 2 tspWater, tap, 1 cup (8 fl oz)Green Giant Cut Green Beans, can, 1 cupOnion powder, .2 tspPepper, black, 1 dashPotato, raw, 6 small (1-3/4" to 2-1/2" dia.)Hidden Valley Ranch Mix, dry, 28 gram(s)Olive Oil, 1 tbsp
Spray crock pot with non-stick cooking spray. Place steak on bottom of pot. Season with onion powder and black pepper. Douse with a bit of Worcestershire sauce. Cover steak with the pearled barley. Pour in water around base of steak at bottom of pot. Drain beans and fill in at bottom of pot in the water around the steak. Finally, slather on the diced chilies atop the steak & barley, ensuring complete coverage.
Later, wash/scrub the potatoes then cut them up into small chunks. Toss the into a one gallon zip lock bag; add the ranch mix and the olive oil. Close bag and shake until it's all mixed/coated. Place on a foil lined cookie sheet/baking sheet and pop into a 450 degree oven for roughly 30-35 minutes... you'll want to take them out and flip them over about half-way through the process.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user TIMANTEC.
Later, wash/scrub the potatoes then cut them up into small chunks. Toss the into a one gallon zip lock bag; add the ranch mix and the olive oil. Close bag and shake until it's all mixed/coated. Place on a foil lined cookie sheet/baking sheet and pop into a 450 degree oven for roughly 30-35 minutes... you'll want to take them out and flip them over about half-way through the process.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user TIMANTEC.
Nutritional Info Amount Per Serving
- Calories: 433.3
- Total Fat: 6.8 g
- Cholesterol: 28.7 mg
- Sodium: 1,176.6 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 10.1 g
- Protein: 19.8 g
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