New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Sunday, October 7, 2012

Slow Cooker Shredded Beef Tacos


We finished up the first week of Crocktober by celebrating my oldest's birthday --- she turned eleven, and while I type, there are seven 11-year-old girls giggling over a rather rowdy game of Clue. We hosted a sleepover last night, and it went really well. She has chosen some pretty fantastic friends, and I am so proud of her.


I was searching through the archives, and found this post I wrote during my 2008 Challenge about her birthday (there's also a caramel apple recipe). It made me cry this morning; I'm turning sappy in my old age!

anyhow.

I've got a great easy recipe for this week's meal plan. Depending on the size of your hunk of meat (I used beef, you can certainly use lean pork, or a bunch of turkey or chicken thighs) this meal can easily be stretched into a next-day soup or casserole.

The Ingredients
serves 6


3 pound hunk of beef (pot roast, tri-tip, rump roast; frozen is just fine!)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained (or 1 cup frozen)
1 (14.5-ounce) can diced tomatoes (whole can)
1 (4-ounce) can fire roasted diced chiles (whole can, I used mild)
1 (1.25-ounce) packet taco seasoning (check for hidden gluten, or make your own)

Homemade Taco Seasoning:
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon dried red pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

The Directions

Use a 6-quart slow cooker. Place the meat into the bottom of your pot, and add the black beans, corn, tomatoes, and chiles. Sprinkle in the taco seasoning, and stir carefully with a large spoon to distribute spices. Cover, and cook on low for 8 to 10 hours. Using two large forks, shred meat completely and stir well. Serve in taco shells with your favorite toppings.

The Verdict

This is a big hit in my house. Adam and the girls (and me too!) really love Mexican food and could easily eat this once a week. I like that the beans and the corn help stretch the meat and I can fill us up rather inexpensively.

Have a great week! I'm headed to Philadelphia (I've never been before, and am excited!) to appear on Good Day Philadelphia on Tuesday morning to help publicize the Ninja Cooking System. If you live in the area, wave at the TV! :-)

other taco-type recipes you might like:
Shredded Beef Korean Tacos
Easy Taco Night
Creamy Tacos
Taco Dip
Carnitas






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14 comments:

Speattle said...

I love that your taco seasoning is salt free. I don't buy the packaged ones because I really try to watch my sodium intake. In making your recipe I would also opt for low sodium or no salt added tomatoes.

Can't do the low sodium cheese though. That just tastes wrong. ;)

Amie said...

Have fun in Philly! you'll do great!

Jessica said...

Making this tomorrow using chicken. I have cut alot of red meat out since doing weight watchers

Me said...

... while in Philly, have a soft pretzel w/mustard, Tastykake butterscotch krimpet, steak sandwich w/peppers, onions and ketchup. - no cheese and a real Philly cinnamon bun - sticky w/raisins - and scrapple

Alisa said...

You are NOT old! I don't think you could ever be old in all of your perkiness (not to mention, aren't you younger than me - ahem!).

We've been big on the shredded meat tacos lately.

Diane Eblin-thewholegang said...

We also love tacos and Mexican meals. Now that I've seen this I'm going to have to add tacos to the menu this week. :-)

Carrie said...

Hey I am from the Philly area! Definately get a genuine philly pretzel, they are awesome. I am not a cheese steak eater but if you like beef, go for it, it is a Philly staple.

Mandy said...

Old El Paso taco seasoning is gluten-free.

Dana Atkinson said...

I just love all your recipes! I have a hunk of beef that I wasn't sure what to do with because we're sick of pot roast, so this recipe is perfect! Thanks so much!

http://therapyinmykitchen.blogspot.com/

JEN B. said...

So, not to get off task here, but I am venturing into the world of freezer meals for the slow cooker. Do you think just putting all this together and freezing would work? There are some great deals on tip roasts this week and I thought this would be a nice alternative to the regular ground meat tacos. Also, I make what I call "street tacos" using steak seasoned with Mitchell Street Steak Seasoning from Penzeys and it's pretty amazing. No cheese - just homemade guacamole and Pico de Gallo and sometimes a bit of sour cream. Let me know your thoughts!

Stephanie O'Dea said...

Hi Jen,

Yay! I love fully-stocked freezers. Yes, this will all freeze nicely together. Sometimes black beans split a bit when frozen from the can and then slow cooked all day-- but they don't really bother me. I just wanted you to know. :-)

quick meals for dinner said...

Simply wonderful. Tasted a lot better than I imagined it would be. Made it spicier, and loved it! One of the better dinner meals me and the boys had.

Becky Bestuhlung said...

Delicious looking tacos! It's make me so hungry :)

Heidi Andsager said...

I made these tonight... They were amazing : )

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