Slow-Cooker Beef Tacos
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No need to stand over the stove to prepare this taco filling. Your slow cooker does most of the work. Plus, you can freeze the filling for other meals. Serve with Make-Ahead Mexican Slaw and Black Beans and Yellow Rice.
INGREDIENTS
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (16-ounce) can tomato paste
2 cups beef broth
1 small white onion
1 (8-ounce) 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 CreamSprinkle beef evenly with salt.
Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat for 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 tablespoon 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 for 4 hours or on LOW 6 hours or until beef is tender.
Serve with warm tortillas and desired toppings.
Makes 8 servings