Taco Bowls

Name: Taco Bowls
Ingredients: 1 boneless beef chuck roast (2-1/2 pounds), cut in half; 1/4 cup beef broth; 1 tablespoon canola oil; 1 small onion, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 garlic clove, minced; 3 teaspoons chili powder; 1-1/2 teaspoons ground cumin; Dash salt; 2 cups canned crushed tomatoes in puree; 1 cup salsa verde; 5 cups hot cooked brown rice; 1 can (15 ounces) black beans, rinsed, drained and warmed; 1 cup pico de gallo; Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

15 ingredients

5 steps

Ingredients

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

Directions

1

Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
2

Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks.
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.
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.
5

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.