Shredded Beef Taco Salad
Ingredients
- 2½ lb boneless chuck roast, well trimmed
- 1¾ cups low-sodium beef broth
- 1½ Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 romaine lettuce heart, chopped
- 2 avocados, diced
- ¼ cup chopped fresh cilantro
- 1 (16-oz) container refrigerated salsa
- 1 (11-oz) pkg tortilla chips
- 1 (16-oz) container white queso, heated
Instructions
- Place roast in a 5- or 6-quart slow cooker. Top with broth, chili powder, cumin, garlic powder, salt, and pepper.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender.
- Remove beef from cooker, and shred with 2 forks, discarding fat. Toss beef with desired amount of cooking liquid.
- Toss together lettuce, avocados, cilantro, and desired amount of salsa. Top with shredded beef and tortilla chips. Drizzle with desired amount of queso. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
766
|
766
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 46 | 46 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1639 | 1639 |
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