Crock Pot Beef Tacos
Serves:
Time Required: 15 (8:15 total)

I loved this recipe because it was so EASY.  If you don’t have a slow cooker yet, this would be a good week to make that purchase so that you can make this delicious dinner and many more in the future.  If you are only cooking for 2-3 people there will be leftovers for awesome meat sandwiches or the quick leftover soup recipe we’ve included in MEAL EXTENDER at the end. You could also use this leftover meat to replace the ground beef in Quick Layered Meat.  Whatever you do, freeze leftover meat juices in a ziplock as a delicious broth for later.

Ingredients:

4 cup(s) salsa -- two 16 oz. jars, or 32 oz.
1 1/2 tsp chili powder -- 1 tsp. for milder flavor
2 tbsp apple cider vinegar
1 1/2 lb(s) beef chuck pot roast
1 red bell pepper -- seeded amd sliced thin
2 cup(s) onion -- approx. 2, cut thin wedges
3/4 cup(s) sour cream
3 cup(s) baby spinach leaves -- sliced very thin
2 avocado(es) -- sliced

Directions

Prep Work:  Cut onions into 8 wedges, then seed and slice bell peppers. Store together.  Cut spinach very thin and store separately.

1. Set crock pot on low setting and place roast inside.  Take 1 c. of salsa from jar and refrigerate to use as a topping later.  Add the vinegar and chili powder to the salsa left in the jar. 

2. Pour all salsa over meat in crock pot.  Add onion, bell pepper and cover.  Cook until meat pulls apart easily when pried with a fork, about 8-10 hours for most slow cookers. If not sure about your own slow cooker, check meat every 30 min. after 6 hrs.  Cook on high if needed for 4 hours, but meat will need to be cut in thin strips with a sharp knife.

3. Place meat on cutting board and let sit for 10 minutes covered with a tent of tin foil.  Shred with two forks or cut into thin strips and place meat in a bowl.  Pour vegetables and sauce out of slow cooker and add to meat in the bowl.

4. To serve,  peel and slice avocado; set on small plate. Warm tortillas on hot skillet until limp, fold over, and transfer to serving platter. With tongs take pinch of meat and drain for a few seconds, then place in each taco shell.  Top tacos with sour cream, avocado, salsa, and spinach strips. 

               
MEAL EXTENDER:  Take whatever meat, vegetables, and sauce you have leftover and put in medium pot.  Add enough broth ( did you save it?) to give it a soup consistency.  Add some broccoli florets cut into very small pieces, under 1”.  Simmer soup on low until broccoli is soft, approx. 7 min. Add some nutritional yeast for extra B vitamins and amino acids if desired.  Yummy soup!
 

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