Slow Cooker
Beef-and-Kale Taco Bowls
Sweet and Spicy Cilantro Slaw and Sautéed Zucchini
Ingredients
- 2½ lb lean ground beef
- 1 bunch lacinato kale, stemmed and finely chopped
- 1 onion, finely chopped
- 2 Tbsp garlic powder
- 2 Tbsp ground cumin
- 2 Tbsp chili powder
- ½ cup water
Instructions
- Place beef in a 5- to 7-quart slow cooker. Stir in kale, onion, garlic powder, cumin, chili powder, and water.
- Cover and cook on LOW 8 hours, stirring occasionally, or until beef is browned and crumbly.
- Drain, if desired; season to taste. (Reserve 3 cups beef mixture for Steak and Egg Frittata recipe.) Serve remaining beef topped with Sweet and Spicy Cilantro Slaw.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup minced fresh cilantro
- 2 jalapeño peppers, seeded and minced
- 2 Tbsp lime juice
- 2 Tbsp olive oil, divided
- 1 tsp honey
- 1½ lb zucchini, cut into spears
- 2 cloves garlic, minced
Side Dish Instructions
- Toss together coleslaw, cilantro, jalapeño, lime juice, 1 Tbsp oil, honey, and salt to taste in a large bowl. Let stand 10 minutes before serving.
- Cook zucchini and garlic in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp-tender. Season with salt and pepper to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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