Slow-cooker steak tacos
10
Points®
Total time: 5 hr 25 min • Prep: 15 min • Cook: 5 hr 10 min • Serves: 4 • Difficulty: Easy
Come home to the aroma of slow-simmered steak and spices just waiting to be turned into tacos for dinner. If you prefer, serve the steak and veggies over rice, or use them as a filling for burritos or enchiladas.
Ingredients
Chili powder
1 Tbsp
Ground cumin
1 tsp
Table salt
1.25 tsp
Cayenne pepper
0.125 tsp
Uncooked lean flank steak
1 pound(s)
Olive oil
2 tsp
Uncooked onion(s)
1 large
Poblano chile
2 large
Garlic
4 medium clove(s)
Canned chicken broth
0.75 cup(s)
Corn tortilla(s)
8 medium
Romaine lettuce
2 cup(s), shredded
Plum tomato
2 medium
Crumbled queso fresco cheese
0.25 cup(s)
Uncooked red onion(s)
0.25 cup(s), chopped
Cilantro
0.25 cup(s)
Lime
1 item(s)
Instructions
1
Stir together chili powder, cumin, salt, and cayenne in small bowl. Sprinkle steak with half of spice mixture.
2
Heat oil in large skillet over medium-high heat. Add steak and cook until well browned, about 2 minutes per side. Transfer to plate. Spray same skillet with nonstick spray. Add onion and poblanos to skillet and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic and remaining spice mixture to skillet and cook, stirring constantly, until fragrant, 30 seconds. Transfer to 4- or 5-quart slow cooker. Add broth to slow cooker.
3
Place steak on top of vegetables. Cover and cook until steak is very tender, 4–5 hours on High or 6–8 hours on Low.
4
Transfer steak to cutting board and cut crosswise into 4 pieces. With two forks, shred steak into small pieces. Return steak to slow cooker and stir to combine with juices and vegetables remaining in slow cooker.
5
Divide steak evenly among tortillas; top evenly with lettuce, tomatoes, queso fresco, onion, and cilantro. Serve with lime wedges.
6
Serving size: 2 tacos
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