Use your crock pot for perfectly tender beef in this easy taco recipe. The quick fresh pico de gallo adds crunch, flavor and color, but your favorite fresh salsa will make a great taco topper in a pinch.

Devon O'Brien
Source:, February 2017


Pico de Gallo


Instructions Checklist
  • To prepare beef: Combine chili powder, oregano, cumin, salt, cayenne and garlic powder 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 in a 5- to 6-quart slow cooker. Add the beef. Whisk broth, tomato paste and the remaining spice mixture together and pour over the beef.

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

  • To prepare pico de gallo: Combine tomato, cilantro, red onion, jalapeño, lime juice and salt in a medium bowl.

  • Serve the beef with tortillas, the pico de gallo and lime wedges.


To make ahead: Prepare beef (Steps 1-4) and refrigerate for up to 3 days or freeze for up to 2 months.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

521 calories; protein 63.6g 127% DV; carbohydrates 28.1g 9% DV; exchange other carbs 2; dietary fiber 5.5g 22% DV; sugars 3g; fat 16.5g 25% DV; saturated fat 5.4g 27% DV; cholesterol 176.9mg 59% DV; vitamin a iu 1269.9IU 25% DV; vitamin c 8.1mg 14% DV; folate 34mcg 9% DV; calcium 103.5mg 10% DV; iron 6.9mg 39% DV; magnesium 87.8mg 31% DV; potassium 800.2mg 22% DV; sodium 409.4mg 16% DV.

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
The 3 tablespoons of chilli powder is too much and ruined any flavour that the meat had using half of that would make the whole recipe better but with three tablespoons it s ruined Read More