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.

Carolyn Casner
Source:, February 2017


Recipe Summary

45 mins
4 hrs 45 mins


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; protein 37.2g; carbohydrates 28.6g; dietary fiber 5.2g; sugars 3.5g; fat 10.7g; saturated fat 3.2g; cholesterol 99.5mg; vitamin a iu 790.2IU; vitamin c 24.2mg; folate 25mcg; calcium 94.7mg; iron 4.4mg; magnesium 69mg; potassium 583.8mg; sodium 674.8mg; added sugar 1g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 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