Ketchup and Fries

Like french fries? I do. Like ketchup? Me, not so much. As an ingredient in a broader dish, I’m ok with it, but on fries? Nope.

I realize I am in a vast minority in that so the announcement of the single plant that is called the “Ketchup and Fries” plant received a lot of attention. This plat that is a new hybrid that was made from grafting two different ones (no genetic playing here): a tomato plant and a potato plant.

I think it is interesting in the fact that for you tomatoes you grow up and potatoes you grow down, do you really maximize your space. Perfect for that urban garden! Check it out here.

Southwestern Beef Tortillas

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While ketchup is an ingredient, it is no where near the star of this dish.

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Fresh tomatoes and peppers work well with the beef.

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A long slow cook makes the beef so tender.

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Shred the beef like you would for pulled pork.

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Fill ‘er up!

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Southwestern Beef Tortillas

Prep Time: 25 min | Cook Time: 510 min


1 boneless beef chuck roast (2 pounds)
1/2 cup water
4 large tomatoes, peeled and chopped
1 large green pepper, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 bay leaf
2 tablespoons canola oil
3/4 cup ketchup
1/2 cup pickled jalapeno slices
1 tablespoon juice from pickled jalapeno slices
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon garlic salt
8 flour tortillas (8 inches), warmed


1. Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.

2. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened.

3. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas. Yield: 8 servings.

Nutritional Info: 1 beef-filled tortilla equals 425 calories, 17 g fat (5 g saturated fat), 74 mg cholesterol, 1,135 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein.


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Categories: Beef 2, Low Carb, Lunch3, Main Dish 3, Mexican, Recipes, Slow Cooker, Vegetable4

Author:The Ranting Chef

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3 Comments on “Ketchup and Fries”

  1. November 23, 2015 at 11:53 am #

    That’s an interesting concept! I’m with you
    Ketchup is not my favorite condiment. When I
    was a child I went to a Halloween haunted
    house and they used ketchup for blood
    And to this day I can’t eat it!
    Wishing you very happy holidays!


  2. November 24, 2015 at 12:21 am #

    Fries and ketchup? Over here, fries and mayonnaise is a winner too. 🙂


    • November 24, 2015 at 7:33 am #

      I’m BIG fan of fries with mayo – although they’re not usually eaten that way here in the States. ++ Great post, “Chef Ranting'” !! ; o )


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