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Slow-Cooker Mexican Beef Short Rib Taco Bowls

Prep 30 min
Total 8 hr 30 min
Ingredients 11
Servings 8

Delicious braised short ribs are well within reach for weeknight dinners, with the help of the slow cooker and handy Old El Paso™ taco boats! MORE+ LESS-

By Pillsbury Kitchens

July 27, 2018

Ingredients

1 1/2

lb beef short ribs, cut into individual ribs

tablespoons vegetable oil

can (10 oz) Old El Paso™ enchilada sauce

package (1 oz) Old El Paso™ original taco seasoning mix

teaspoon ground cumin seed

package Old El Paso™ Tortilla Bowls Soft Flour Tortillas

1/2

cup Old El Paso™ refried beans (from 16-oz can), warmed

cups shredded green cabbage

1/2

cup crumbled queso fresco

1/4

cup chopped fresh cilantro leaves

Lime wedges

Steps

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1

Coat ribs in vegetable oil. In 10-inch skillet, heat remaining oil over medium-high heat. Cook ribs, fattiest side down first, on all sides 2 to 3 minutes on each side, until browned.
2

In 3 1/2- or 4-quart slow cooker, mix enchilada sauce, taco seasoning mix and cumin. Add ribs to mixture in slow cooker, and turn to coat. Cover; cook on Low heat setting 8 to 10 hours or until meat is very tender.
3

Transfer ribs to cutting board. Transfer 1/4 cup braising liquid to medium bowl. Remove bones and any pieces of fat and cartilage from ribs, and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
4

Heat boats as directed on package. Divide refried beans among boats. Top with cabbage. Divide shredded beef among boats. Top with queso fresco and cilantro. Serve with lime wedges.

Beef short ribs have a piece of cartilage on the outside that doesn’t break down even after hours of slow cooking. Be sure to peel off that piece, and discard before shredding the meat.