Crockpot Beef Tacos

Crockpot Beef Tacos

Crockpot Beef Tacos – Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas or spoon over rice.

Crockpot Beef Tacos

Crockpot Beef Tacos

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium white onion, diced medium
  • 1 medium green bell pepper, seeded and diced medium
  • 1 large jalapeno, seeded and diced small
  • 5 garlic cloves, roughly chopped
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon dried oregano
  • 6 tablespoons all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 2 bay leaves
  • Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Directions

  1. Season beef with salt and pepper.
  2. In a large skillet, heat 2 teaspoons oil over high.
  3. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch).
  4. Transfer to a 5- to 6-quart slow cooker.
  5. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
  6. Add cumin, chili powder, oregano, and flour and cook 1 minute.
  7. Slowly pour broth into skillet, stirring until liquid is smooth.
  8. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves.
  9. Season to taste with salt and pepper and stir to combine.
  10. Cover and cook on high 6 hours.
  11. Serve in tortillas with cheese and cilantro.

NOTES:

  1. I thought that the recipe called for too much chicken broth so I only used 1 cup of it. Came out a lot less “juicy”.
  2. Refrigerate cooled mixture in an airtight container, up to 3 days.

Thanks a lot to Everyday Food for the great video and to Martha Stewart for this great Crockpot Beef Tacos recipe.

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