Email to Sharkie      

Recipe Categories: Sharkie's HOME PAGEAPPETIZERS BBQ Beans BEVERAGES BREAD BREAKFAST Butters CAKESandPIES CANDY CASSEROLES Condiments COOKIES CROCKPOT DESSERTS Dip EGGS ETHNIC FISHandSEAFOOD FRUIT GIFTS JAMSandJELLIES MARINADES MEATS Mixes PASTA PASTRIES PIZZA POULTRY RICE RVing SALADandDRESSING SANDWICHES SAUCE SAUCES SNACKS SOUPS SOUPSandSTEWS Sousvide VEGETABLES

Zesty Beef-Filled Tacos




Source of Recipe


BHG Biggest Book of Slow Cooker Recipes 2002


Recipe Introduction


Veges, Spices and sweet Mango add big taste to these beefy-appetizer-sized tacos


List of Ingredients




1 med onion, cut into wedges
1 med carrot, quartered
12 oz beef flank steak
1/4 cup snipped fresh cilantro
1/2 to 1 tsp crushed red pepper
1/2 tsp salt
1 14 1/2 oz can diced tomatoes with roasted garlic
1/2 cup water
24 mini taco shells
Finely chopped Mango (about 1 cup)
TOPPINGS:Snipped Cilantro, Sliced green onion, Chopped Tomato, and Finely shredded lettuce

Recipe



1) Place onion and carrot into a 3 1/2 to 4 quart slow cooker. Place beef over veges. Sprinkle with 1/4 cup Cilantro, crushed red pepper and salt; add the undrained tomatoes and water. Cover and cook on low-heat setting for 7-9 hours or on high heat setting for 4-5 hours.

2)Remove meat from cooker. Shred meat with a fork, cutting into shorter shreds, if desired. Drain Vegetable Mixture well; discard liquid. Transfer vege mixture to a food processor bowl of blender container. Process with several on-off turns until chopped. Return meat and chopped veges to slow cooker; cook, covered on high for additional 15-20 minutes or until heated through. Spoon Mixture into mini taco shells. Top with Mango and desired toppings.