I don’t know about you, but for me, cooking while working full time can sometimes be less than easy to do. I LOVE to cook, but by the time you get home from work, get backpacks emptied, say hi to your loved ones, and get the “stuff” taken care of, it can be getting late to start a meal. That is why I have started to experiment more and more with my slow cooker. It has been a great kitchen based adventure and has started to be a great way to have a good meal when we get home after a long day, without a lot of work to get it together.
For some reason, however, I often think people associate the slow cooker with old school roasts and potatoes, where everything comeout some odd shade of brown, tasteless, and mushy. After lots of experimenting, trial and error (including burning an entire BBQ pork roast beyond recognition – left it on high for 9 hours… oops!), and note taking, I have started to find my groove when it comes to slow cooker cooking.
This taco recipe is one that is easy and full of flavor. Like so many things (chili, spaghetti sauce, and more) this was great the first day, but even better warmed up the next day for leftovers. It is kind of a pantry raider, too, using a can of this and a jar of that. You could uses all fresh ingredients if you want or home-canned as well. I didn’t have that, so it was a pantry moment here.
Slow Cooker Steak Tacos
- 4 center cut strip steaks (I used the pre-portioned kind you get frozen from those home delivery companies)
- 1, 16 ounce ounce jar of Salsa verde
- 1 can of organic petite diced tomatoes
- 1 can of organic black beans
- 1 can organic yellow corn (or half a bag of frozen)
- salt and pepper
- 1 T cumin
- 1 t red peppper flake
- 1 t hot sauce
Set your slow cooker to low if you are cooking all day while at work. If you are starting at lunch time for dinner, set to high and watch.
Place you steaks in the bottom of the slow cooker – season with salt and pepper.
Begin adding other ingredients.
Add in your jar of salsa verde. Then add in your corn, beans, and tomatoes. I rinsed each can with about half a can of water that I added in as well, making sure to get all of the little bits from each can and adding a bit more liquid at the same time. This totalled about a can and a half of water being added.
Add a bit more salt and pepper to taste, as well as cumin, red pepper flake, and hot sauce. Stir it all and put the lid on.
Let the slow cooker work it’s magic.
When you are ready to serve, grab your tortillas, cheese, sour cream, and any other taco toppings you might want like lettuce, more salsa verde, or tomatoes.
Carefully use a fork to shred the meat in the slow cooker – it is going to fall apart as soon as you try to pull it out, so shredding in the cooker itself seems to work best.
Mix the meat with the rest of the slow cooker goodness. Using a slotted spoon to drain some of the excess liquid, begin building your tacos.
Grad some chips and guac, a cold drink, and your taco… now that’s a quick and tasty dinner for your family that can be ready as soon as you walk in the door!