Slow Cooker Taco Beef: Taco flavored beef cubes slowly cooked in your crock pot with fire roasted diced tomatoes, lime juice and cilantro; then served on top of buttered egg noodles.
Primary school kids still have a few weeks of summer break left here in NJ before heading back to school, but for many families around the country, that day is now. I don’t know what it is, but as soon as school starts I automatically start thinking about Fall comfort food like stew, chili and recipes using my slow cooker.
Maybe for us it’s because once school starts, so does cheerleading/football season and who doesn’t like to eat a hot, comforting meal before heading outside to sit in on cold aluminum bleachers in 30-40 degree weather to cheer on their child?
In honor of the unofficial beginning of Fall weather, I wanted to share a new recipe that could be prepared in your slow cooker and came up with this Slow Cooker Taco Beef over Noodles. I already had a beef bottom round roast in the freezer that I was going to make a pot roast with, but decided to cut it up for this recipe instead; however, you can use beef cubes if you’d like.
To make this recipe, you’ll also need a package of taco seasoning (or you can make it yourself), flour, oil, a can of fire roasted diced tomatoes, tomato paste, fresh lime juice and cilantro. Start by combining the taco seasoning and flour in a large mixing bowl, then add your beef cubes and toss to coat evenly.
Next, heat your oil in a large, nonstick sauté pan over medium high heat. Once the oil is hot, add the meat to the pan and brown on all sides. The meat should be in one layer and shouldn’t overlap so it gets a nice brown crust so you may have to do this in batches if your pan isn’t large enough.
Once the meat has browned, add it to your slow cooker along with the fire roasted diced tomatoes, tomato paste, lime juice, a little water and fresh chopped cilantro. Mix everything together so that the meat is well coated; then place the lid on your cooker and cook on high for 2-3 hours or low 4-6 hours. When you’re ready to eat, prepare your egg noodles according to package directions and serve with the Taco Beef.
Let your slow cooker do all the work with this recipe for Slow Cooker Taco BeefClick To TweetThis recipe couldn’t have been easier to make it and my family loved it. Not to mention, it will add another dinner idea for “Taco Tuesday’s”! Because it’s a stew, it also freezes well so I saved some for our oldest daughter to bring back to college. I still can’t believe the summer is over for her and she’s leaving to finish her senior year already! ~Enjoy!
Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!
Taco flavored beef cubes slowly cooked in your crock pot with fire roasted diced tomatoes, lime juice and cilantro; then served on top of buttered egg noodles.
- 4 lb. Beef Bottom Round, cut in 2" cubes
- 1 oz. Package Taco Seasoning
- 1/2 c. All Purpose Flour
- 2 tbsp. Canola Oil
- 1- 14(ounce) Can Fire Roasted Diced Tomatoes
- 1- 6(ounce) Can Tomato Paste
- 1 Lime, juice only (or 2 tbsp.)
- 1/2 c. Water
- 1 tbsp. Fresh Cilantro, chopped
- Egg Noodles, as desired
Combine the taco seasoning and flour in a large mixing bowl, then add your beef cubes and toss to coat evenly.
Next, heat your oil in a large, nonstick sauté pan over medium high heat. Once the oil is hot, add the meat to the pan and brown on all sides. (The meat should be in one layer and shouldn't overlap so it gets a nice brown crust so you may have to do this in batches if your pan isn't large enough.)
Once the meat has browned, add it to your slow cooker along with the fire roasted diced tomatoes, tomato paste, lime juice, a little water and fresh chopped cilantro.
Mix everything together so that the meat is well coated; then place the lid on your cooker and cook on high for 2-3 hours or low 4-6 hours. When you're ready to eat, prepare your egg noodles according to package directions and serve with the Taco Beef.
*You can also substitute precut beef cubes for the beef bottom round. Cook on high for 2-3 hours or low for 6-8 hours.
*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate.
©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.
Original recipe can be found at www.carriesexperimentalkitchen.com
Visit the recipe index to search for more recipes by category.
Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
Related Recipes
This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon!