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Thrive On

Slow-Cooker Shredded Beef Tacos with Pico de Gallo

Low SodiumHigh Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeMexicanSouthwestBeefDinner
8 servings
Active time: 45 minutes
Total time: 4 hours 15 minutes

Nutrition Per Serving

  • Calories521 cal
  • Total Fat16.5 g
  • Saturated Fat5.4 g
  • Cholesterol4 mg
  • Sodium409 mg
  • Carbohydrate Total28.1 g
  • Protein63.6 g
  • Phosphorus550 mg
  • Potassium800 mg
  • Fiber5.5 g
  • Calcium103 mg

Ingredients

  • Tacos
    • 3 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 1 tablespoon ground cumin
    • ¼ teaspoon salt
    • ½ teaspoon cayenne pepper
    • ½ teaspoon garlic powder
    • 3 pounds beef chuck, trimmed and cut into 1-inch cubes
    • 1 tablespoon extra-virgin olive oil
    • 1 large onion, halved and sliced
    • 1 cup low-sodium beef broth
    • 3 tablespoons tomato paste
    • 16 corn tortillas
    • Lime wedges for serving
  • Pico de Gallo
    • ¾ cup diced tomato (about 1 medium)
    • ½ cup chopped fresh cilantro
    • ¼ cup finely diced red onion
    • 1 jalapeño pepper, seeded if desired, finely diced
    • 1 tablespoon lime juice
    • ¼ teaspoon salt

Description

Use your crock pot for perfectly tender beef in this easy taco recipe. The quick fresh pico de gallo adds crunch, flavor and color, but your favorite fresh salsa will make a great taco topper in a pinch.

Directions

  1. To prepare beef: Combine chili powder, oregano, cumin, salt, cayenne and garlic powder in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
  2. Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total.
  3. Place onion in a 5- to 6-quart slow cooker. Add the beef. Whisk broth, tomato paste and the remaining spice mixture together and pour over the beef.
  4. Cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks and stir back into the liquid.
  5. To prepare pico de gallo: Combine tomato, cilantro, red onion, jalapeño, lime juice and salt in a medium bowl.
  6. Serve the beef with tortillas, the pico de gallo and lime wedges.

Tips

  • To make ahead: Prepare beef (Steps 1-4) and refrigerate for up to 3 days or freeze for up to 2 months.
  • Equipment: 5- to 6-quart slow cooker
© Meredith Operations Corporation. All rights reserved. Used with permission.