Shredded Beef Chilli Taco Bowls
Ingredients:
2 lbs beef chuck roast, cut into chunks
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 cups beef broth
1 (14.5 oz) can diced tomatoes
1 (4 oz) can chopped green chilies
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Taco bowls, for serving
Toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Directions:
Heat olive oil in a large skillet over medium-high heat. Add the beef chunks and brown on all sides. Transfer to a slow cooker.
In the same skillet, add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes. Add to the slow cooker.
Add the beef broth, diced tomatoes, green chilies, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
Once cooked, shred the beef in the slow cooker using two forks. Stir to combine with the sauce.
Serve the shredded beef in taco bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and lime wedges.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes�Kcal: 320 per serving | Servings: 6
