Razors Carne Guizida

7 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    1 h 20 m
  • Ready In

    2 h 20 m
Ray Schramm
Recipe by  Ray Schramm

“A true Texas favorite! This is a Mexican type stew that is generally served on hot flour tortillas. It is considered a main dish. Best served with guacamole salad over beef flautas with lettuce and tomato chopped, and topped with sour cream. Corn tortillas may be substituted for flour if desired.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a Dutch oven or stock pot over medium-high heat, brown the ground beef. As the meat begins to brown, add the onion, green peppers, garlic, and meat tenderizer. Reduce heat to low, and cover. Cook for 30 to 45 minutes, stirring occasionally.
  2. Stir in the diced tomatoes, season with salt and pepper to taste, and cover. Cook for 45 minutes, or until the meat is the desired tenderness.

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Reviews (7)

Rate This Recipe


This had good flavor, but it had way too much liquid. I drained most of it off before serving.



It was good but could have been better. I reduced the ingredents to 1 pound of meat and 1 can of tomatoes and peppers. Plus I add a tsp of corn starch to thicken the gravy.



I used a cheap cut of roast and cut them up into 1 in. pieces instead of the ground beef. The liquids made the meat really tender and it tasted great with tortillas and your favorite fillings.

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Amount Per Serving (10 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 28.3 g
  • 43%
  • Carbs
  • 4.7 g
  • 2%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet



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Carne Adovada


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Chili con Carne III