I got a new slow cooker for Christmas and I have yet to use it. I know! I feel bad about it as I wanted to make so many new slow cooker meals this winter and as we are approaching Spring, I have only done a few.
So, it is time to get the slow cooker going and you can expect lots more slow cooker recipes from me soon.
If you haven’t got a slow cooker, I would really recommend getting one. You can pick them up really cheaply and just throw all the ingredients in in the morning, put it on low and 8 hours later (or put it on high for 4 hours) you have dinner. Perfect if you don’t have much time to spend in the kitchen. Plus, the house smells amazing whilst it is cooking.
I have never made shredded beef tacos before, so I thought this would be a good opportunity to make them in the slow cooker. Apart from the beef, it only used ingredients that I already had in the house, so it was a budget friendly meal too. Of course I had to serve it with my *apparently now famous* Mexican coleslaw – it kind of became my signature dish without me even intending it to – I can’t believe how popular it is.
Ingredients – serves 4:
– 400g/ 13oz beef brisket
– 1 large onion, sliced
– 1 can of chopped tomatoes
– 1 tbsp garlic powder
– 1 tsp paprika
– 1 tsp chilli powder
– Juice of 1 lime
– 1 tsp cumin
– A pinch of salt and pepper
1) Put all of the ingredients into your slow cooker and stir and put on high for 4 hours or low for 8 hours.
2) Once it is cooked, shred the beef using 2 forks.
3) We then had ours in tacos with Mexican coleslaw
Nutritional Information – per person for just the beef mix:
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