Stuff and Nonsense: Slow Cooker Shredded Beef Tacos


3.05.2014

Slow Cooker Shredded Beef Tacos

Ages ago I received a package of Campbell's Slow Cooker Mexican Red Chili Taco Sauce and, time and again, I've meant to use it ... only to change my mind as some shiny new recipe popped up on Pinterest (curse you, Pinterest). But beef roasts were on sale last week so I bought one specifically to make the slow cooker tacos.

Shredded Beef Taco

I prepared the beef as directed, using a piece of well-trimmed chuck. I did add in a small chopped red onion and about a quarter of a cup of Penzeys red and green bell pepper flakes for extra flavor. I was a little worried the peppers would absorb a lot of liquid while they rehydrated during the cooking process, but I needn't have as the beef was swimming in a sea of liquid when I checked it nine hours later. I took the beef out at that point and shredded it using two forks and then dumped it back into the slow cooker insert with a cup of black beans and a cup of thawed Trader Joe's fire-roasted corn.

We ate the shredded beef on warm flour tortillas with guacamole, salsa fresca, and cilantro. They were pretty good, but a bit messy from all the juices (I should have drained some off before returning the beef to the insert) and the flour tortillas would have been better toasted in a skillet rather than warmed in the oven.

Anyway, it was an easy and reasonably healthy weekday supper. Would I buy another Campbell's Slow Cooker Sauce? Probably not. Not because there was anything wrong with the product -- the finished dish was really quite tasty -- but because it just felt as if I could have done something very similar from scratch with tomato sauce and canned chipotle peppers in adobo, etc.

There's a ton of meat leftover, so we'll be having shredded beef quesadillas for supper on Friday and then ... I don't know. I might freeze what's left until I can come up with a decent idea. Could the meat be used as the base for a beef-barley soup? Hmmm.

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