How To Make Shredded Beef Chilli Taco Bowls
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Serves:
Ingredients
- 1.5 lbs beef chuck roast, shredded
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper to taste
- Taco bowls or tortillas, for serving
- Optional toppings: shredded cheese, sour cream, diced tomatoes, chopped cilantro
Instructions
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In a large skillet, heat some oil over medium heat. Add the shredded beef, onion, and garlic. Cook until beef is browned and onion is softened.
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Transfer the beef mixture to a slow cooker. Add the diced tomatoes, kidney beans, black beans, green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine.
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Cover and cook on low heat for 4-6 hours, or until beef is tender and flavors are well blended.
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While the beef is cooking, preheat your oven to 350°F (175°C). Place taco bowls or tortillas on a baking sheet and bake for about 10 minutes, or until crispy.
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Once the beef is done cooking, remove from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and mix well.
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Serve the shredded beef chili in the crispy taco bowls or tortillas. Top with shredded cheese, sour cream, diced tomatoes, and chopped cilantro if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 78mg
- Sodium : 980mg
- Total Carbohydrates : 38g
- Dietary Fiber : 12g
- Sugar : 5g
- Protein : 38g
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