Slow-Cooker Beef Tacos with Rhubarb Salsa

Slow-Cooker Beef Tacos with Rhubarb Salsa

1 Review
From:, February 2017

The fresh salsa in this easy load-and-go taco recipe is a great way to use spring rhubarb. If you don't have rhubarb, try subbing in fresh tomatillos or red bell pepper for an equally beautiful and delicious taco topper.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ½ teaspoon garlic powder
  • 1½ teaspoons salt, divided
  • 3 pounds beef chuck, trimmed and cut into 1-inch cubes
  • 1 tablespoon avocado oil or grapeseed oil
  • 1 large onion, halved and sliced
  • 1 cup low-sodium beef broth
  • 3 tablespoons tomato paste
  • 1 cup chopped fresh rhubarb
  • 1 teaspoon white sugar
  • ½ cup chopped yellow bell pepper
  • 1-2 jalapeños, seeded if desired, finely chopped
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 16 corn tortillas
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Combine chili powder, oregano, cumin, garlic powder and 1¼ teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
  2. Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total. Place onion slices in a 5- to 6-quart slow cooker. Add the beef. Whisk broth and tomato paste into the remaining spice mixture and pour over the beef.
  3. Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.
  4. Meanwhile, toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining ¼ teaspoon salt and stir to combine.
  5. Serve the beef with tortillas, the rhubarb salsa and lime wedges.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 2 tacos each
  • Per serving: 359 calories; 11 g fat(3 g sat); 5 g fiber; 29 g carbohydrates; 37 g protein; 25 mcg folate; 100 mg cholesterol; 3 g sugars; 1 g added sugars; 790 IU vitamin A; 24 mg vitamin C; 95 mg calcium; 4 mg iron; 675 mg sodium; 584 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ lean protein, 1½ starch, 1 vegetable, ½ fat

Reviews 1

December 07, 2017
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By: kathieh725
This is a really good beef taco recipe. I was looking for something I could make in the crock pot while I was at work. I did not make the rhubarb salsa, but I don't think this needed it.
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