Slow-Cooker Shredded Beef Tacos with Pico de Gallo
Source: EatingWell.com, February 2017
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, 1/3 cup beef & 1 1/2 Tbsp. salsa each
521 calories; protein 63.6g; carbohydrates 28.1g; dietary fiber 5.5g; sugars 3g; fat 16.5g; saturated fat 5.4g; cholesterol 176.9mg; vitamin a iu 1269.9IU; vitamin c 8.1mg; folate 34mcg; calcium 103.5mg; iron 6.9mg; magnesium 87.8mg; potassium 800.2mg; sodium 409.4mg.
8 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat