Crockpot Taco Steak And Rice Recipes

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STEAK TACOS {CROCK POT}



Steak Tacos {Crock Pot} image

Delicious and simple Crock Pot Steak Tacos the entire family will love! This dump and go recipe produces tender shredded beef with savory Mexican inspired spices perfect for taco night!

Provided by Aunt Lou

Categories     Main

Time 10h5m

Number Of Ingredients 8

3.5 lbs Flat Iron Steak
1 T chili powder
1 t ground cumin
1 t onion powder
1 t garlic powder
20 oz diced tomatoes with chilies
taco shells
favorite taco toppings

Steps:

  • Spray your crock pot with cooking spray
  • Put your steak in the bottom of your crock pot
  • Mix together your seasonings and sprinkle on top of your steak
  • Place your tomatoes around your steak
  • Cover and cook on low for 8-10 hours
  • Place your steak in a large bowl and shred with two forks
  • Put your shredded steak back in your crock pot and drain any excessive juice
  • Spoon into taco shells and top with favorite taco toppings

Nutrition Facts : Calories 254 kcal, Carbohydrate 3 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 120 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

3-INGREDIENT SLOW-COOKER TACO SHREDDED BEEF



3-Ingredient Slow-Cooker Taco Shredded Beef image

Dinner doesn't get any easier than this! Just combine beef chuck roast, Old El Paso™ taco seasoning mix and oil in slow cooker for a hands-off dinner. And for those who meal prep, this easy beef option is perfect for a variety of lunches and dinners throughout the week.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 7h15m

Yield 12

Number Of Ingredients 3

1/4 cup vegetable oil
2 packages (1 oz each) Old El Paso™ original taco seasoning mix
2 1/2 to 3 1/2 lb boneless beef chuck roast

Steps:

  • Spray 5-quart slow cooker with cooking spray. Stir oil and taco seasoning mixes in slow cooker. Add beef roast; turn to thoroughly coat beef.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cool slightly, and shred into bite-size pieces with fork. Return to liquid in slow cooker; toss to coat.

Nutrition Facts : Calories 210, Carbohydrate 3 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER



Shredded Tri-Tip for Tacos in the Slow Cooker image

This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'

Provided by Wendy Stevens

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h15m

Yield 12

Number Of Ingredients 12

cooking spray
1 (3 pound) beef tri-tip roast, fat layer left untrimmed
2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning®), or to taste
2 tablespoons olive oil
2 tablespoons minced garlic
2 onions, chopped
2 teaspoons ground ancho chile pepper
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 ½ cups white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
  • Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
  • Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
  • Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g

SLOW-COOKER TEX-MEX STEAK AND RICE



Slow-Cooker Tex-Mex Steak and Rice image

Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 4

Number Of Ingredients 8

1 1/4 pounds beef boneless round, tip or chuck steak, about 3/4 inch thick
1 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 can (14.5 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cups frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained
1 cup uncooked instant rice

Steps:

  • Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 75 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg

CROCKPOT TACO STEAK AND RICE



Crockpot Taco Steak and Rice image

Make and share this Crockpot Taco Steak and Rice recipe from Food.com.

Provided by ND_Dawn

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs boneless beef round steak, cut into 1 inch cubes
1 small onion, chopped
28 ounces diced tomatoes, drained
2 1/2 ounces taco seasoning mix
12 ounces corn, drained
1 red bell pepper, sliced
2 cups instant rice

Steps:

  • Place meat in bottom of 4 quart crockpot. Top with onions, tomatoes, and taco seasoning.
  • Cover and cook on low 5-6 hours.Stir in instant rice, corn and red bell pepper. Cover and cook for 20-30 minutes (until rice is cooked).
  • Optional: Top with shredded cheese, sour cream, and lettuce. Serve!

Nutrition Facts : Calories 362.5, Fat 6.1, SaturatedFat 1.8, Cholesterol 62.4, Sodium 80.8, Carbohydrate 45.4, Fiber 4.2, Sugar 7.4, Protein 31.9

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