Break Out The Crock Pots, Let’s Make Fun Tacos!

Hope everyone had a nice weekend, I’m still recovering from the embarrassing Robin Miller moment Saturday, I gotta get my husband back for that one!

If there’s one Food Network Chef I’d compare myself to, it’d be Robin Miller. I love her morphing ideas, for example I’d make my tacos one night, then use the same beef for a completely different dish the next night or a couple days later. I think it’s a great idea and I love that she’s not afraid to use some canned goods. Time savers are always a plus in my book!

So, onto these yummy tacos. This shredded beef is so good, you throw it in the crock pot overnight and it’s practically done when you wake up. Yes, the whole house smells like dinner in the morning, but trust me, its worth it.

These little baked taco shells are a must try. Go out and find the Guerrero brand whole wheat tortillas (Walmart carries them, Target needs to get on the ball!). You’ll need to use a Texas size muffin tin to make these, or you can cut down your tortillas to fit in a traditional muffin tin if you’d rather. You gently press the tortilla into the muffin tin, by folding or creasing a small side and the rest forms itself after you place it in the tin, just play with it and you’ll get it. They are crispy, healthy and so cute.

The corn salsa is a nice touch as well. If you have a favorite corn salsa recipe use it. I didn’t get fancy here, just a few ingredients did the trick for me. It really adds to the tacos. This might sound gross, but I added a little drizzle of ranch dressing over the tacos and YUM, however not necessary.

Phew, where do the weekends go? It’s already Monday tomorrow morning, I better get to bed, got lots of teeth to clean in the morning! Do try these tacos though, I love them. One of my favorite “easy” creations.

Shredded Beef Taco Cups with Fresh Corn Salsa

3 lbs chuck roast (From Costco, comes with 2 separate roasts, 3lbs each, I freeze one for later)
1 thinly sliced white onion
1 teaspoon kosher salt (coarse)
½ teaspoon ground pepper
¼ teaspoon Lawry’s garlic salt
½ Cup water

2 10 oz cans mild Rotel diced tomatoes with chilies
1 bunch cilantro leaves chopped
½-3/4 Cup reserved beef broth
Salt and pepper to taste

6 ears fresh sweet corn, kernels cut off
½ Cup fresh cilantro leaves, finely chopped
1 medium size red bell pepper, finely diced
1-2 Tablespoons fresh lime juice
Salt and pepper to taste

Whole wheat burrito size tortillas for shell, Guerrero Brand Preferred, the best whole wheat tortilla around in my opinion
6 Cups Finely chopped romaine lettuce

1. Place roast in crockpot on low setting. Top with thinly sliced onions, salt, pepper and garlic salt. Pour water in bottom of crockpot (not over roast), cover with lid and cook overnight.

2. Remove roast from crockpot, cut strings off if present. Transfer beef broth to a large bowl, reserve. Shred roast into small pieces and replace back into crockpot on low setting. Stir in both cans of Rotel diced tomatoes, cilantro leaves, about ½ Cup reserved beef broth (add more if desired) and salt and pepper to taste. Let simmer on low until ready to serve.

3. Place corn, cilantro leaves, red bell pepper and lime juice into a large bowl. Gently toss to combine and lightly season with salt and pepper to taste.

4. Preheat oven to 350 degrees F. Place tortillas into Texas size muffin tin by creasing or folding a small edge of the tortilla to fit in the tin. Press gently to form, it should take shape easily. Bake for 15-20 minutes or until firm, crisp and slightly golden brown. Let cool for 5 minutes before serving.

5. Place spoonfuls of shredded beef into each taco cup and top with lettuce and fresh corn salsa.

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18 Responses
  1. Jenny

    Thanks Kevin!

    Hi Heather, Congrats on starting your own blog. Do you mean the Food blog roll? If so, just click on the link and she’ll add you to the list.

    I am in the process of re-designing my blog again, so I hope it will work better with the new design. Should be coming soon.

    Welcome Beth!
    Thanks for your kind comments. So glad your family has enjoyed the recipes so far. I just edited/fixed the recipe for the linguni. The spinach is in the instructions now. Thanks for catching it. Hope you enjoy!

  2. Beth

    hi-you don’t know me but i came across your blog through a friend a of a friend and i absolutely love it! i have tried several of your recipes and i made these taco bowls last night. they were to die for and my husband said it was one of his favorite meals i have made EVER. so i had to leave you a thank you comment.

    i am making your linguini/spinach/chicken pasta tonight. what do you do with the spinach? i didn’t see instruction for it and i need to know when to add it and how to cook it!

    if you have time-let me know. i’ll check your blog again, thanks and i think you are amazing.

    beth, mesa, az.

  3. hcsandy

    Quick question….with your new site design, you can no longer just cut/paste the recipe into Word…it now has funky formatting. I like to keep copies of your recipes handy when I cook…so I would print them off…now, not so easy. Any suggestions?

  4. Jenny

    Thanks Steph!

    Hope you enjoy them Kendra!

    Hi Recipegirl,
    I find it interesting to hear that people haven’t had much luck with crock pot recipes. I too think these look like little flower pots now that I look at them!!

    Give them a try Birdie, you’ll love these whole wheat tortillas, they are so good.

  5. RecipeGirl

    You know, they all look like little flower pots!

    I have had little success with crock pot ideas so I’m happy to add this one!

  6. Little Ken

    I’ve been meaning to ask you for a crock-pot taco meat recipe. We’re having a Cinco De Mayo Fiesta for Enrichment Night!

  7. Steph

    Yum these look delicious, and what a beautiful picture as well! Robin Miller is awesome, and so are you! 🙂

  8. Jenny

    Thanks Mary Ann,
    I love using my crock pot for dinners. I don’t know why I don’t break it out more often!

    Hi Grace,
    They do look like little flower pots now that I look at them!

    Just use a tortilla instead, much less messy!

    Hi Patsyk,
    This shredded beef is nice because you can control how much beef broth to add back in. Let me know what you think if you make them.

    Hi Leah,
    Too funny, sounds like you do need a new crock pot! Go splurge!

    Thanks Deborah and Emiline!!

  9. Leah

    I swear, I’m getting myself a new crock pot next fall. I hate dragging mine out, it weighs like 27 pounds and looks like it’s from 1970! I might have to get it out for these tacos though —

    Also I loved your Robin Miller post, how darling that your husband is so proud of your blog. I’ll bet ten bucks Robin leaves you a comment sometime soon!

  10. Patsyk

    Those tacos are so cute! I’ll have to give this a try, as I wish I had more things that my crockpot could make for me… most times everthing is too watery for us to bother with. These look like a great use of the crockpot!

  11. Mary Ann

    great idea and it looks delicious! I am all about slow cooker meals that make enough meat for a second meal another night by just throwing in a few more ingredients. I love your blog!

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