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Slow-cooker Beef Tacos

  • 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds boneless beef chuck roast, cut into 1-inch cubes

  2. 1 teaspoon salt

  3. 1 tablespoon vegetable oil

  4. 1 tablespoon chili powder

  5. 1 (6-oz.) can tomato paste

  6. 2 cups beef broth

  7. 1 small white onion

  8. 1 (8-oz.) can tomato sauce

  9. 1/2 medium-size green bell pepper

  10. 1 teaspoon ground cumin

  11. 1/2 teaspoon pepper

  12. Flour or corn tortillas, warmed

  13. Toppings: shredded Cheddar or Monterey Jack cheese, sour cream

Instructions Jump to Ingredients ↑

  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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