Slow-Cooker Shredded Beef Tacos with Pico de Gallo
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.
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
8 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat