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EatingWell
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.
Devon O'Brien

Ingredients
Directions
Tips
To make ahead: Prepare beef (Steps 1-4) and refrigerate for up to 3 days or freeze for up to 2 months.
Tips
Equipment: 5- to 6-quart slow cooker
Nutrition Facts
Serving Size:
2 tortillas, 1/3 cup beef & 1 1/2 Tbsp. salsa each Per Serving:
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.
Exchanges:
8 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat
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