In the February issue of Self, I came across the most delish and helathy recipe for crock pot tacos. Before stumbling upon this recipe, the only thing I’d ever made in mys slow cooker was pot roast (bor-ing!). Apparently I’ve been living under a rock–or more appropriately–my crock pot for far too long as there are at least 149 other meals you can make in a slow cooker. This Beefy Tacos recipe (which is divine- I tried it!) is from cookbook, The 150 Healthiest Slow Cooker Recipes on Earth. And just another bonus? The kids will like it too!
Beefy Tacos (serves 6)
Ingredients:
- 1 lb lean ground beef (95 percent lean)
- 1 yellow onion, finely chopped
- 4 cloves garlic, choppped
- 1 can (16 oz) vegetarian refried beans
- 1 jar (16 oz) salsa
- 1 cup shredded sharp cheddar
- 2 serrano chilies, seeded and finely chopped
- 12 small corn tortillas
- 2 heirloom tomatoes, chopped
- 2 cups shredded lettuce
- 1/3 cup lowfat sour cream (or nonfat plain Greek yogurt with a squirt of fresh lime juice)
- 1 /3 chopped fresh cilantro
- Hot sauce to taste
Prep:
In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar and serrannos. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high or 5 to 6 hours on low. Stir and serve over warmed tortillas; top with tomatoes, lettuce and a dollop of sour cream; garnish with cilantro. Add hot sauce if desired.
Try it and let me know what you think!
