
Slow Cooker Beef Taco's
Prep: 20 min.; Cook: 6 hrs., 10 min. We brown the beef before slow-cooking to add color and enhance flavor. This mixture is also great over baked potatoes with your favorite toppings.
Yield
Makes 8 servings
Ingredients
2 pounds boneless beef chuck roast, cut into 1-inch cubes use chicken instead
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6-oz.) can tomato paste use organic tomato paste
2 cups beef broth use good quality and/or organic 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 use whole wheat tortilla's
throw in a can off organic black beans in the last 30 minutes before serving!
Toppings: shredded Cheddar or Monterey Jack cheese, sour cream
Preparation
1. Sprinkle beef evenly with salt.
2. 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.
3. 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.
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