This shredded beef taco bowl is packed with powerful barbecue flavor for an American twist on a Mexican classic. Topped in a cool and complementary lime slaw with just the right amount of crunch, this set-and-forget dinner is an easy weeknight win.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, seasoning mix, onions, garlic, jalapeño chile, 1/2 cup of the barbecue sauce, the water and vinegar. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Return to slow cooker with remaining 1/4 cup barbecue sauce. Stir to combine.
- To make slaw: In medium bowl, beat mayonnaise, lime juice, honey and salt with whisk. Add cabbage and cilantro. Toss to coat.
- Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift beef out of cooking liquid; divide among tortilla bowls. Top with slaw.
Nutrition Facts : Calories 370, Carbohydrate 29 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Taco Bowl, Sodium 920 mg, Sugar 12 g, TransFat 1/2 g
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