Taste of Home
Taco Bowls
TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 10 servings.
We love this delicious taco-style dish because of its super simple prep. Each serving is so easy to customize to everyone's individual tastes thanks to the toppings. It's become a regular when we're entertaining. —Hope Wasylenki, Gahanna, Ohio
Ingredients
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1 boneless beef chuck roast (2-1/2 pounds), cut in half
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1/4 cup beef broth
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1 tablespoon canola oil
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1 small onion, finely chopped
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1 jalapeno pepper, seeded and finely chopped
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1 garlic clove, minced
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3 teaspoons chili powder
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1-1/2 teaspoons ground cumin
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Dash salt
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2 cups canned crushed tomatoes in puree
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1 cup salsa verde
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5 cups hot cooked brown rice
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1 can (15 ounces) black beans, rinsed, drained and warmed
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1 cup pico de gallo
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Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas
Directions
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1.
Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
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2.
Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks.
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3.
In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended.
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4.
For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired.
Nutrition Facts
1 serving: 389 calories, 13g fat (5g saturated fat), 74mg cholesterol, 550mg sodium, 38g carbohydrate (4g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
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