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. Source:, February 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Combine chili powder, oregano, cumin, garlic powder and 1 1/4 teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.

  • 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.

  • Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.

  • 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 1/4 teaspoon salt and stir to combine.

  • Serve the beef with tortillas, the rhubarb salsa and lime wedges.


Equipment: 5- to 6-quart slow cooker

Nutrition Facts

359 calories; 10.7 g total fat; 3.2 g saturated fat; 100 mg cholesterol; 675 mg sodium. 584 mg potassium; 28.6 g carbohydrates; 5.2 g fiber; 3 g sugar; 37.2 g protein; 790 IU vitamin a iu; 24 mg vitamin c; 25 mcg folate; 95 mg calcium; 4 mg iron; 69 mg magnesium; 1 g added sugar;

Reviews (1)

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Rating: 4 stars
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. Read More