Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Southern Living May 2006

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Recipe Summary test

prep:
20 mins
cook:
6 hrs 10 mins
total:
6 hrs 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle beef evenly with salt.

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  • 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.

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