Slow Cooker Mexican Red Chili Tacos

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.  

Crockpot Tacos

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?

Crockpot tacos

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.

crockpot tacos

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.

Crockpot tacos

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.

Crockpot Mexican Red Chili Tacos
 
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Cook time
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Throw the ingredients in the crockpot and forget about dinner until you get home. Warm Mexican Red Chili Tacos mix beef, black beans, corn and onion with a red chili sauce to create a flavorful taco night.
Author:
Recipe type: Dinner, Tacos
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 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
  • Garnishes:
  • Avocado
  • Red cabbage
  • Salsa
  • Shredded cheese (we like pepper jack for extra spice)
  • Sour cream
Instructions
  1. 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.
  2. 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.
  3. 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!
Notes
You can also cook on high for 4-5 hours until tender, remove to shred, return to slow cooker to mix and cook for additional 30 minutes.
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!

Julia

Comments

  1. Nice recipe – thank you.

  2. Judi Boebel says:

    The recipe looks great. Can’t wait to try it.

  3. Oh my goodness these look picture perfect! I do Taco Tuesday every week at my food blog http://www.prettybitchescancooktoo.com. :) Would you mind if I shared these next Tuesday or would you like to do a guest post sometime?
    http://www.prettybitchescancooktoo.com

  4. Oh yes! I need more entrees to add my freezer stash of meals for when the baby arrives. I totally feel you on the lack of energy thing. That plus the weather is making me a sleepy/lazy mess.
    Stefanie @ Sarcastic Cooking recently posted..Creamy Roasted Red Pepper Blender SoupMy Profile

    • This would be perfect to add to the freezer! I need to start doing that too. Yes, the lack of energy is killing me…I guess I should just get used to it though!

  5. loving the colors in this recipe and love chuck roast – i never made tacos with it though – thanks for the inspiration!!
    jessica@stuckonsweet recently posted..Barbecue Chicken SaladMy Profile

  6. I bought this today and am hoping to use chicken vs. beef. Has anyone done this? Same cooking times? Thanks!!

    • I have not done chicken but I think you absolutely can. I would add the chicken and anything else you want to put in along with the sauce poured over the chicken and set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. With a 1/2 hour left I would pull the chicken out and shred it with two forks and return to the slow cooker to finish cooking. Let me know how it turns out.

      • Thanks for the advice, this turned out great! I added 2lbs of chicken (white breast meat cut into tenders), red onions, garlic powder and chili powder. The tenders were cooked and very tender within 3 hours – they shred very easily. I would absolutely make these again, will probably have left overs tomorrow!

  7. Rita Ocasio says:

    I was wondering about if the beans would not get too mushy after cooking for hours…

  8. Rita Ocasio says:

    I was wondering about if the beans would not get too mushy after cooking for hours…

    • I didn’t think they got too mushy but if you are worried you could put them in towards the end of cooking (maybe last 1/2 hour)?

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