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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Low Carb Slow Cooker Recipes Makes 24 tacos Ingredients:
1 medium onion, cut in wedges |
1 medium carrot, quartered |
12 ounces beef flank steak |
1/4 cup snipped flesh cilantro |
1/2-1 teaspoon crushed red pepper flakes |
1/2 teaspoon salt |
1 (14 ounce) can diced tomato with roasted garlic |
1/2 cup water |
24 small taco shells |
1 cup finely chopped fresh mango |
fresh cilantro |
sliced green onion |
diced tomato |
shredded lettuce |
Directions:
1. Place onion and carrot in slow cooker. Top with beef. Sprinkle with 1/4 cup cilantro, crushed red pepper and salt. Add canned tomatoes and water.
2. Cover and cook on low for 7-9 hours or high for 4-5 hours.
3. Remove meat from cooker and shred if desired. Drain vegetables well and discard the liquid.
4. Transfer vegetables to a food processor and process until chopped.
5. Return meat and vegetables to slow cooker. Cover and cook on low for 15-30 minutes or until heated through.
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