SLOW-COOKER BEEF TAMALE BOWLS

Slow-Cooker Beef Tamale Bowls image

Provided by @MakeItYours

Number Of Ingredients 16

2 lb beef flank steak
1 package (1 oz) Old El Paso™ hot & spicy taco seasoning mix
1 can (14 oz) Old El Paso™ enchilada sauce
1 onion, finely chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 1/2 cups canned black beans
4 cups water
1 cup quick-cooking dry polenta
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons butter
Salt and pepper, to taste
1 avocado, peeled, pitted, mashed with salt and pepper
1 cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed tortilla chips

Steps:

Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.