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Slow-cooker Beef Tacos

Brown the meat in a Dutch oven, then let the slow-cooker work its magic as the rich spices meld. You can also serve the versatile, tender beef over baked potatoes instead of in soft tortilla shells.

Southern Living MAY 2006

  • Yield: Makes 8 servings
  • Cook time:6 Hours, 10 Minutes
  • Prep time:20 Minutes

Ingredients

  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon chili powder
  • 1 (6-oz.) can tomato paste
  • 2 cups 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

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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Slow-cooker Beef Tacos recipe

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