Rating: 4 stars
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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: EatingWell.com, 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

2 tacos each
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.

4 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat