If you don't mind messy tacos, pour a little extra sauce from your slow cooker over top. Reserve whatever sauce is left over—it makes a great base for chili. Customize the tacos with your favourite toppings, such as thinly sliced radishes, shredded cabbage or lettuce, diced avocado, shredded cheese, sour cream and lime juice.
- Prep time 20 minutes
- Total time 8 hours & 30 minutes
Ingredients
Method
In slow cooker, combine tomatoes, tomato paste, onion, jalapeño pepper, cumin, garlic powder, oregano, salt and pepper. Add beef, turning to coat. Cover and cook on low until beef is tender, 8 to 10 hours.
Using 2 slotted spoons, remove beef to cutting board; remove any twine. Using 2 forks, shred into bite-size pieces. Transfer to bowl.
Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.) Serve over tortillas.
Makes 16 tacos.
Nutritional facts per taco: about
- Fibre 2 g
- Sodium 84 mg
- Sugars 1 g
- Protein 15 g
- Calories 159.0
- Total fat 6 g
- Potassium 214 mg
- Cholesterol 38 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 14.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
