Friday, July 29, 2016

Slow Cooker Beef Tacos


Yum




I want to talk a minute about Mexican food.

Oh, how I love thee, let me count the ways!  If you love Mexican food as much as I do, then this recipe is for you.  How great is it to come home with dinner already cooked and almost ready to put on the table by using your slow cooker??  It's AWESOME!





Today's recipe is perfect for your TACO TUESDAY.  These shredded beef tacos are easy to make and will satisfy even the pickiest eaters.  It also satisfies my cravings for Mexican food that occurs about every other day!  Actually there isn't anything better in my book than a taco.  Using a roast gives you lots of shredded meat, and is more economical too.  Add some tomatoes and spices and you have the makings of a wonderful base for your tacos. All this from a slow cooker? Yes!  Oh, and remember that any leftover meat can be frozen in portions to use another day.





We made a soft taco bar that was set up with all the fixings.  It was a quick and easy meal on a weeknight.  Since the meat only has a few ingredients your preparation is done quickly in the morning.  All that's left is a little chopping and warming of the tortillas.  Serve your tacos with a salad or some Mexican Rice like we did.  A quick easy meal is hard to beat, and a Mexican one...SCORE!






Slow Cooker Beef Tacos

2-3 pound chuck roast
1 15 oz can of diced tomatoes with onion and peppers
1 yellow bell pepper, sliced
2 Tbls cumin
salt & pepper
Flour tortillas


Toppings:
Grated cheddar cheese
Chopped Cilantro
Chopped onions
Salsa
Guacamole
Sour Cream



Place chuck roast into a large slow cooker on medium or high heat. Add tomatoes and sprinkle with cumin, salt & pepper.  Cook on low for 7-8 hours or high for 4-5 hours. About 30 minutes before serving add the sliced bell pepper.   

Remove beef from slow cooker and remove all but 1 cup of liquid from the cooker.  Shred the beef and place back into slow cooker.

Serve with warmed tortillas and any optional toppings.
NOTE:  Freeze any leftovers.







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