Crockpot Shredded Beef Taco Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16.0 oz Beef chuck, arm pot roast1.0 can (12 oz) yields Yellow Sweet Corn, Canned1.5 cup Beans, pinto1.5 cup Beans, black1.0 cup Tomatoes, red, ripe, canned, with green chilies1.0 serving Hidden Valley Original Ranch Salad Dressing & Seasoning Mix2.0 tsp Old El Paso Taco Seasoning1.0 cup (8 fl oz) Water, tap2.0 cup Jasmine Rice - white
Combine meat, beans, tomatoes, corn, water and seasonings in crockpot and cook on low 8 hours or high for 4 hours. Shred beef with fork. Serve 1/2 c. Of mixture over 1/2 c rice. Add cheese and sour cream if desired.
Serving Size: Makes 10 1 1/2 c. Servings
Number of Servings: 10.0
Recipe submitted by SparkPeople user LISAW_2017.
Serving Size: Makes 10 1 1/2 c. Servings
Number of Servings: 10.0
Recipe submitted by SparkPeople user LISAW_2017.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 9.4 g
- Cholesterol: 27.2 mg
- Sodium: 242.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.0 g
- Protein: 18.7 g
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