Crockpot Taco Steak And Rice Food

SLOW COOKER STEAK TACOS

Steps:

• Cut your beef sirloin into 2 inch strips. Sprinkle garlic powder on top of them, rubbing it in.
• In a skillet over medium high heat, add vegetable oil and beef strips. Brown sirloin strips (takes about 10 minutes), drain grease and set aside.
• Add beef broth and cornstarch to the bottom of the slow cooker and mix so cornstarch is dissolved. You want your beef broth to be hot so the cornstarch is dissolved, I throw mine in the microwave for 30 seconds.
• Add beef strips into the slow cooker on top of broth mixture.
• Add onion, diced tomatoes, cumin, chili powder and salt into the slow cooker mixing to combine all ingredients.
• Cover and cook on HIGH for 2 hours, 30 minutes. Add sliced green peppers and cook an additional 1 hour on HIGH. So the total time is 3 hours, 30 minutes.
• Serve on tortillas or hard shells, add cheese, salsa, lettuce, avocado or whatever else you'd like on top.

SLOW COOKER TRI-TIP TACOS

Steps:

• The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
• Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.
• Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.
• Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.

CROCKPOT TACO STEAK AND RICE

Steps:

• Place meat in bottom of 4 quart crockpot. Top with onions, tomatoes, and taco seasoning.
• Cover and cook on low 5-6 hours.Stir in instant rice, corn and red bell pepper. Cover and cook for 20-30 minutes (until rice is cooked).
• Optional: Top with shredded cheese, sour cream, and lettuce. Serve!

SLOW-COOKER PARTY BEEF TACOS

Steps:

• Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
• Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
• To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
• To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
• In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
• In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.