Mexican

Slow cooker beef tacos
Mexican
Mexican

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lb. boneless beef chuck roast, cut into 1 inch cubes

  • 1

    tsp. salt

  • 2

    Tbsp. Vegetable oil

  • 1

    Tbsp. Chili powder

  • 1

    6oz. can tomato paste

  • 2

    Cups beef broth

  • 1

    small white onion, chopped

  • 1

    8oz can tomato sauce

  • 1

    tsp. ground cumin

  • 1/2

    tsp. pepper

  • 1/2 to 1

    jalapeño pepper, sliced

Directions

Sprinkle beef with salt and cook in batches in hot oil in a Dutch oven on medium high heat until browned. Remove beef, reserve drippings in Dutch oven. Add 1 Tbsp chili powder, cook stirring constantly for 2 minutes. Add remaining ingredients and stir, scrapping bits from bottom of Dutch oven. Pour beef and tomato mixture into a 4 1/2 qt. slow cooker. Cook on high for 4 hours or on low for 6 hours (or until beef is tender) serve warm in tortillas with Mexican slaw (I shred beef and mix sauce in)

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