This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/. As always opinions are 100% my own.
Slow Cooker Mexican Red Chili Tacos are a quick and easy weeknight meal of slow roasted beef in a flavorful red chili sauce, mixed with onions, black beans and corn.
I have a special place in my heart for my slow cooker and I am pretty sure that I am not alone on this one. When life gets busy it is nice to have a hot meal waiting when you get home. Am I right?
Lately my energy level has been really low when I get home from an 8 hour day at the office and 2 hours of commuting. With that being said I still want to have a meal on the table for my family when I get home from work. Don’t get me wrong, once in a while we will order pizza or go to our favorite local restaurant, but I know that most of the time the food I make at home is cheaper and healthier than what we will find at a restaurant. An added bonus? This recipe makes leftovers (unless you are feeding your son’s hungry teenage friends) which is always a perk. I froze about half of the Mexican Red Chili Beef in my deep freezer to use later.
When I had the opportunity to try Campbell’s new skillet and slow cooker sauces I was excited. I like the variety they offer from the Marsala and Scampi skillet sauces to the Sweet Korean BBQ and Mexican Red Chili Taco Slow Cooker Sauces. With these sauces you just have to add the meat of your choice along with anything else you want (vegetables, beans, rice) and then either cook it in the slow cooker or simmer in the skillet depending on the type of sauce.
We love Mexican food in my house so I jumped at the chance to share the Slow Cooker Mexican Red Chili Taco recipe that I made using Campbell’s sauce. It is easy to make and only requires you to throw the ingredients in the slow cooker and assemble your tacos once you are ready to eat. How is that for a busy night?
I bought a 2 ½ lb. beef chuck roast (you can also buy 3lbs) and added half of an onion, 1 can of black beans, 1 cup of frozen corn along with red pepper and cumin for spice. I let it cook on low in my crockpot for 7 hours (or you can cook it on high for 4 hours). Once it hits the 7 hour mark I shred the beef and mixed the juices back in with the meat and let it cook for 30 minutes. It turned out nice and tender and flavorful—perfect for taco night! When it comes to the garnishes you add to the tacos let your family be the driving force. I always like to offer lots of options to keep things exciting.
- 2 ½ – 3 lbs boneless beef chuck roast
- 1 pouch (13 oz) of Cambell’s Slow Cooker Mexican Red Chili Taco Sauce
- ½ sweet onion, chopped
- 1-15oz can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 tsp. red pepper (optional for spice)
- 1 tsp. cumin
- Red cabbage
- Shredded cheese (we like pepper jack for extra spice)
- Sour cream
- Put the beef in the crockpot and add the onion, black beans, corn, red pepper, cumin and the Campbell’s Slow Cooker Mexican Red Chili Taco sauce.
- Cover and cook on low for 7 hours, remove the beef to shred with a fork and return to slow cooker. Mix well in the sauce and cook for 30 more minutes.
- Prepare tacos by dividing the shredded beef into the tacos and topping with your favorite garnishes including avocados, red cabbage, salsa, shredded cheese and sour cream. Enjoy!
After the beef is cool I will sometimes freeze the leftovers in a large freezer friendly Ziploc bag to use in the future.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/. As always opinion are 100% my own!