Yummy yummy yummy!!! I love tacos. I love tacos even more when the beef has been cooking all day, the house smells awesome, and there’s creamy avocado, tangy sour cream, bright red tomatoes, oniony scallions and cheese on the taco. It’s like a bite of heaven.
I’m a big fan of the Skinnyms website. They have great recipies and hey-why not eat a healthy version of something delicious that won’t make you pop the button on your pants?
- 2 lb chuck roast
- 5 cloves garlic, minced
- 1 can green chilies, drained
- 1 small onion, finely diced (about ½ cup)
- 1 (8 oz) can tomato sauce
- ¼ cup lime juice-1 lime
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- Salt and pepper
For taco assembly:
Shredded (not pre-shredded) cheddar and monterey jack cheese
- A super-ripe tomato sliced, seeds and watery parts removed
- Fat free sour cream
Place the onions, chilies and garlic in the bottom of a 5 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions.
In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and cover. The beef will not be completely covered-and it’s ok.
Cook on low for 7-8 hours or high for 4-5 hours, then keep warm until serving.
Once the beef is cooked and tender, use two forks to shred the beef. If there’s any fat bits floating in the mixture pull them out with a spider and discard. Stir the beef with the cooking juices and keep warm in the slow cooker until ready to serve.
This makes a ton of meat for tacos. I bought carb-balance Mission Tortillas (the small ones) and nuked them in the microwave for a few seconds to heat them up then set up the assembly line-tomatoes, sour cream, shredded cheese, avocado and beef. Other ideas too: chipotle sauce, hot sauce, lettuce etc…
The beef also reheats really well for left overs. I had myself a nice lunch at the office the next day.
Recipe adapted from: http://skinnyms.com/slow-cooker-mexican-shredded-beef/