Slow-Cooker Beef Taco Bowls

Name: Slow-Cooker Beef Taco Bowls
Total time: 435 min
Ingredients: 1 boneless beef chuck roast (2-1/2 pounds), cut in half; 1/4 cup beef broth; 1 tablespoon canola oil; 1 small onion, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 garlic clove, minced; 3 teaspoons chili powder; 1-1/2 teaspoons ground cumin; Dash salt; 2 cups canned crushed tomatoes in puree; 1 cup salsa verde; 5 cups hot cooked brown rice; 1 can (15 ounces) black beans, rinsed, drained and warmed; 1 cup pico de gallo; Optional: Reduced-fat sour cream, diced avocado, shredded cheddar cheese, lime wedges and warmed corn tortillas

www.tasteofhome.com

These taco bowls feature tender, shredded beef flavored with tomato and salsa verde, plus rice, beans and loads of colorful toppings.

Keywords

taco bowls

View full recipe on www.tasteofhome.com

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Ingredients

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, diced avocado, shredded cheddar cheese, lime wedges and warmed corn tortillas