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Slow-Cooker Shredded Beef Tacos with Pico de Gallo
Slow-Cooker Shredded Beef Tacos with Pico de Gallo
1 Review
From: EatingWell.com, February 2017
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.
- By: Devon O'Brien Digital Food Editor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Tacos
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 3 pounds beef chuck, trimmed and cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1 large onion, halved and sliced
- 1 cup low-sodium beef broth
- 3 tablespoons tomato paste
- 16 corn tortillas
- Lime wedges for serving
- Pico de Gallo
- ¾ cup diced tomato (about 1 medium)
- ½ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- 1 jalapeño pepper, seeded if desired, finely diced
- 1 tablespoon lime juice
- ¼ teaspoon salt
Preparation
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Prep
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Ready In
- 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
- Serving size: 2 tortillas, ⅓ cup beef & 1½ Tbsp. salsa each
- Per serving: 521 calories; 17 g fat(5 g sat); 6 g fiber; 28 g carbohydrates; 64 g protein; 34 mcg folate; 177 mg cholesterol; 3 g sugars; 0 g added sugars; 1,270 IU vitamin A; 8 mg vitamin C; 103 mg calcium; 7 mg iron; 409 mg sodium; 800 mg potassium
- Nutrition Bonus: Iron (39% daily value), Vitamin A (25% dv)
- Carbohydrate Servings: 2
- Exchanges: 8½ lean protein, 1½ starch, 1 vegetable, ½ fat
Reviews 1
July 20, 2018
By: Myer Robb
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
