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Slow-Cooker Mexican Beef Short Rib Taco Bowls Recipe

Slow-Cooker Mexican Beef Short Rib Taco Bowls
Source: Life Made Delicious

Ingredients

  • 1 1/2 lb (750 g) beef short ribs, cut into individual ribs
  • 2 tablespoons vegetable oil
  • 1 1/2 cups enchilada sauce (from 28 oz can)
  • 1 package Old El Paso™ taco seasoning mix
  • 1 teaspoon ground cumin seed
  • 1 package (8 count) Old El Paso™ Tortilla Bowls
  • 1/2 cup Old El Paso™ refried beans (from 398 mL can), warmed
  • 2 cups shredded green cabbage
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro leaves
  • Lime wedges
PREP TIME
30m
COOK TIME
8h
TOTAL TIME
8h30m
YIELD
8 servings

Instructions

  • Coat ribs in vegetable oil.
  • In 10-inch skillet, heat remaining oil over medium-high heat.
  • Cook ribs, fattiest side down first, on all sides 2 to 3 minutes on each side, until browned.
  • In 3 1/2- or 4-quart slow cooker, mix enchilada sauce, taco seasoning mix and cumin.
  • Add ribs to mixture in slow cooker, and turn to coat.
  • Cover; cook on Low heat setting 8 to 10 hours or until meat is very tender.
  • Transfer ribs to cutting board.
  • Transfer 1/4 cup braising liquid to medium bowl.
  • Remove bones and any pieces of fat and cartilage from ribs, and discard.
  • Shred meat with two forks, and transfer to bowl with reserved liquid.
  • Discard remaining cooking liquid.
  • Heat tortilla bowls as directed on package.
  • Divide refried beans among boats. Top with cabbage.
  • Divide shredded beef among tortilla bowls. Top with queso fresco and cilantro. Serve with lime wedges.

Lunch

A recipe from Life Made Delicious

https://www.flyers-on-line.com/data/recipes/5927/slow-cooker-mexican-beef-short-rib-taco-bowls.jpg

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