Slow Cooker Taco Beef over Egg Noodles
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Slow Cooker Taco Beef over Egg Noodles

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. 
Course Main Entree
Cuisine Mexican
Keyword beef, slow cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 199kcal
Author Carrie's Experimental Kitchen


  • 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. 


Serving: 1cup | Calories: 199kcal | Carbohydrates: 12g | Protein: 22g | Fat: 6g | Cholesterol: 50mg | Sodium: 295mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 3.1mg