Slow Cooker Beef Tacos With Chipotle Food

SLOW-COOKER SMOKY CHIPOTLE SOFT TACOS

Slow-Cooker Smoky Chipotle Soft Tacos image

Feeding a crowd? Make taco filling in a slow cooker and let guests line up for the tasty taco filling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 18

Number Of Ingredients 11

Ingredients

3 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 Anaheim chile, chopped (1/3 cup)
3/4 cup chili sauce
1/2 cup mole sauce (from 9-oz container)
3 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon ground cumin
3/4 teaspoon salt
18 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium tomatoes, chopped (1 1/2 cups)

Steps:

In 12-inch skillet, cook beef, onion and Anaheim chile over medium heat about 15 minutes, stirring occasionally, until beef is brown; drain.
In 3- to 4-quart slow cooker, mix beef mixture, chili sauce, mole sauce, chipotle chiles, cumin and salt.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, spoon 1/3 cup beef mixture onto each tortilla; top with cheese and tomatoes. Roll up tortillas. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 580 mg, Sugar 3 g, TransFat 1/2 g

SLOW-COOKER CHIPOTLE BEEF CARNITAS

Slow-Cooker Chipotle Beef Carnitas image

I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. -Ann Piscitelli, Nokomis, Florida

Provided by Taste of Home

Categories Dinner

Time 8h40m

Yield 16 servings plus 1/4 cup leftover spice mixture.

Number Of Ingredients 18

Ingredients

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 boneless beef chuck roast (3 pounds)
2 large sweet onions, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
3 tablespoons canola oil
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: cubed avocado, sour cream and minced fresh cilantro

Steps:

Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

SLOW-COOKER BARBACOA

Slow-Cooker Barbacoa image

My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice

Steps:

Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.