The best invention in the world I believe is the slow-cooker or the crock pot as some call it. I am always looking for recipes that allow me to use the slow-cooker. I am, like many of you, very busy with work and busy at night with chores around the house, so any recipe that cuts my cooking time significantly is one that I love. My husband and I love tacos, so when I came across this recipe for beef tacos I was all over it. I like the fact that it is a bit of a more grown up version of beef tacos. Don’t get me wrong, when I was single I bought many of the taco and burrito kits. They were great, but this recipe seemed a bit more sophisticated, while still having the same great taste.
These beef tacos are a little more work than the kits, but I promise it so worth it. This is a great weeknight meal. It is makes enough for leftovers for lunch or dinner for the next few days.
I served my beef tacos with yellow rice. I lined the beef taco with yellow rice and also had some extra on the side.
What is your favorite slow-cooker recipe? I am always looking for more slow-cooker recipes for weeknight meals.
Slow-Cooker Beef Tacos
Adapted recipe and photo by: The Comforting Cook
Original recipe Southern Living
Serving: 8
Slow-Cooker Beef Tacos
Ingredients
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3 cloves of garlic, minced
- ½ packet of low-sodium taco seasoning
- 1 tablespoon chili powder
- 1 (6-oz.) can tomato paste
- 2 cups low-sodium beef broth
- 1 small white onion
- 1 (8-oz.) can tomato sauce
- 1/2 medium-size green bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- Flour or corn tortillas, warmed
- Toppings: shredded Cheddar or Monterey Jack cheese, sour cream
Directions
Sprinkle beef evenly with salt.
Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 Tbsp. chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender.
Serve with warm tortillas and desired toppings.
