Slow Cooker
Shredded Beef Tacos
Skillet Fried Corn with Tomatoes
Ingredients
- 2 lb beef chuck roast
- 1 tsp salt
- ½ tsp pepper
- 1 (14.5-oz) can beef broth
- 1 (8-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- ¾ cup chopped onion
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 (12-oz) pkg soft taco-size flour tortillas, heated
- 1 (8-oz) pkg shredded fiesta blend cheese
- 1 (8-oz) pkg shredded lettuce
- 1 (8-oz) carton sour cream
Instructions
- Sprinkle roast with salt and pepper.
- Place in a 5- to 7-quart slow cooker; add broth, tomato sauce, tomato paste, onion, chili powder and cumin.
- Cover, and cook on LOW 8 to 10 hours or until tender.
- Shred beef with 2 forks.
- Serve shredded beef in warmed tortillas with cheese, lettuce and sour cream.
Side Dish Ingredients
- 2 Tbsp butter
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1 tsp ground cumin
- 2 tomatoes, chopped
Side Dish Instructions
- Melt butter over medium-high heat in a nonstick skillet.
- Sauté corn and cumin in butter 3 minutes or just until it begins to brown; stir in tomatoes, and cook 1 minute.
- Season to taste.
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