Beef and bean soft tacos

Total Time
5 hr 5 min
5 min
5 hr
A long, low simmer in a spiced beefy broth turns slow-cooker flank steak velvety and shreddable in this mostly hands-off recipe. Adding lots of goodies for the last 5 minutes of cooking rounds out the flavors to finish this sublime taco filling. Whether you use flour or corn tortillas, consider lining each with some baby spinach or finely shredded green cabbage to add a serving of vegetables to the mix before spooning the taco filling over. A dollop of sour cream or sprinkle of shredded cheese and a few fresh cilantro leaves make a lovely garnish. Refrigerated leftovers are a gift. Like any slowly braised meat, the flavors really come together the longer the ingredients sit. Just reheat to serve.


Fat free beef broth

1½ cup(s)

Chili powder

1 tsp

Uncooked lean flank steak

1 pound(s), trimmed


¾ cup(s), + additional for serving (optional)

Canned black beans

½ cup(s), rinsed and drained


¼ cup(s), fresh

Canned diced hot green chiles

2 Tbsp, drained

Flour tortilla

12 tortilla(s), medium, (7-inch) warmed

Fat free sour cream

¼ cup(s)


  1. Whisk together the broth and chili powder in a 5- or 6-quart slow cooker. Add the steak. Cover and cook until the steak is fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.
  2. Transfer the steak to a cutting board; discard all but 1⁄4 cup of the cooking liquid; wipe out the slow cooker. With two forks, finely shred the beef. Return the beef to the slow cooker and stir in the reserved cooking liquid, 3⁄4 cup of the salsa, the beans, cilantro, and chiles. Cook on high until heated through, about 5 minutes.
  3. Top each tortilla evenly with the beef, salsa mixture, and sour cream. Fold the tortillas in half and serve with the additional salsa on the side, if using. Yields 2 tacos without additional salsa per serving.