Slow Cooker Tacos
350kcal
Ingredients
- 2 pounds boneless chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 packet taco seasoning mix
- 1 cup low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 small flour tortillas, warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Equipment
- skillet
- slow cooker
- pan
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chuck roast and sear for 2-3 minutes per side until browned.
- Transfer the seared beef to a slow cooker. Sprinkle the taco seasoning mix evenly over the beef.
- Add the beef broth, diced tomatoes, chopped onion, jalapeño, and minced garlic to the slow cooker. Stir gently to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
- Once cooked, shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the sauce to coat evenly.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos by spooning the beef mixture onto the center of each tortilla. Top with shredded cheddar cheese, shredded lettuce, sour cream, and chopped cilantro.
- Serve immediately and enjoy!
Nutrition
Calories350kcalCarbohydrates20gProtein30gFat15gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol80mgSodium800mgPotassium800mgFiber2gSugar2gVitamin A300IUVitamin C15mgCalcium150mgIron3.5mg