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.
How do I make Taco Beef in the Slow Cooker?
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.
This 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!
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Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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