Slow-Cooker Chile and Roasted Garlic Beef Brisket Tacos

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  • 15 min prep time
  • 8 hr 30 min total time
  • 9 ingredients
  • 8 servings

Ingredients

Tacos

1
beef brisket (2 to 3 lb), trimmed of excess fat
1/2
teaspoon salt
1/4
teaspoon pepper
1
pouch (8 oz) Old El Paso™ Mexican Cooking Sauce Chile and Roasted Garlic
1
large red onion, cut in half, sliced
16
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Toppings (if desired)

3
plum (Roma) tomatoes, seeded, diced
Fresh cilantro leaves
Lime wedges

Directions

  1. 1 Spray 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with salt and pepper.
  2. 2 In slow cooker, add beef, 1/2 cup of the cooking sauce and the onion. (Reserve remaining cooking sauce in 1-quart saucepan.) Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender.
  3. 3 Remove beef from slow cooker; shred with 2 forks. Reserve 1/2 cup beef liquid in slow cooker; discard remaining liquid. Heat reserved cooking sauce over medium-high heat to simmering. Add beef back to slow cooker, and drizzle heated sauce over beef. Spoon about 1/3 cup mixture onto each tortilla. Top each with tomatoes, cilantro leaves and lime wedge.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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