Description
A comforting recipe for slow-cooked beef, perfect for tacos on a rainy day.
Ingredients
Scale
- 2 lbs flank steak or skirt steak
- 1 packet taco seasoning
- 1 cup beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
- Tortillas, for serving
- Toppings: cilantro, diced onions, avocado, and more!
Instructions
- Place the steak in the Crockpot, ensuring it’s nestled comfortably at the bottom.
- In a mixing bowl, combine the taco seasoning, beef broth, chopped onion, minced garlic, lime juice, salt, and pepper. Stir until well blended.
- Pour the flavorful mixture over the steak in the Crockpot, coating it evenly to enhance the taste.
- Cover and cook on low for 360-480 minutes or until the meat is incredibly tender and shreds effortlessly.
- Once cooked, shred the beef using two forks and serve it in warm tortillas, topped with your choice of cilantro, diced onions, avocado, or anything else that strikes your fancy.
Notes
This recipe can be made a day in advance! Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg