Slow Cooker Beef Tacos

Slow cookers are great for the spring and summer too. Add your favorite cut of beef and transform it into tender, shredded beef for tacos. 

Over the weekend I took a trip into the Smoky Mountains with some friends in an attempt to see the synchronous lightning bugs (aka lightning bug mating season). Although the cabin in which we stayed had a great view of the mountains and a hot tub, sadly there were no more lightning bugs to be seen than anywhere else in east TN. We may have been too high up or not near a big enough clearing but either way we still had a great time. I hope to return to the supposed best location for the viewing of this display later this week with my parents. I’ll try to snag a good photo or video to share, although I am certain there are plenty already on the internet if you search on Google.

As for these tacos, throw some seasoned beef into your slow cooker and then take a hike. Seriously, go walk around in nature (or at least down around your neighborhood) for a few hours and then come home to some awesome tacos served with your favorite toppings. At least that’s what I did and I certainly enjoyed myself. As an added benefit, cooking in the slow cooker does not heat up your house as much as your oven does therefore reducing your bill for central air.

One year ago: S’mores Jar Cake for One

Three years ago: Skillet Chicken with Peppers and Peanuts

SLOW COOKER BEEF TACOS

Serves 6

Ingredients:

2 Tbsp extra virgin olive oil

2 lb. beef (I used a sirloin steak)

2 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1 cup beef stock

2 Tbsp tomato paste

1/2 large sweet onion, diced

4 cloves garlic, minced

Flour or corn tortillas, warmed

Favorite taco toppings

Directions:

1. In a small bowl whisk together the chili powder, cumin, and paprika. Rub the spice mix into the beef, evenly on all sides.
2. In a large skillet over medium-high heat add the olive oil. Place the beef in the skillet and sear on each side until browned. Remove the beef from the skillet and place in the bottom of a slow cooker. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
3. Add in the beef stock to the hot pan to deglaze, scraping up any browned bits from the bottom of the pan. Whisk in the tomato paste and pour the sauce over the beef in the slow cooker. Add more stock or water if needed to just cover the meat. Cook on low for 4-6 hours.
4. Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Source: Adapted slightly from Gimme Some Oven.