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Why are these tacos so stress-free? Well, because your slow cooker does all the work for you and we think that's just great! After working hard all day, you don't want to stand over a hot stove to make dinner, so enjoy a delicious meal with no stress.
What You'll Need:
- 1/2 cup chopped onions
- 1 (2-1/2- to 3-1/2-pound) bottom round roast
- 1 (15-ounce) can tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 12 hard corn taco shells
- 2 cups shredded iceberg lettuce
- 2 tomatoes, chopped
- 1 1/2 cups shredded Cheddar cheese
- 1 cup sour cream
What To Do:
- Place onion in a 4-quart slow cooker, then roast on top.
- In a medium bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast.
- Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork. Turn off slow cooker and shred beef by pulling apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.
- Fill taco shells with a layer of beef, then evenly distribute lettuce, tomato, cheese, and top each with a dollop of sour cream. Serve immediately.
Slow cookers really do save time and cut down on the stress of what to make for dinner. We've got lots of slow cooker recipes on our website, but here's one we make often -- Cola Pot Roast.
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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!