Slow Cooker Zingy Beef Tacos
This easy recipe leaves the hard work to the slow cooker. Simply pop in the taco filling ingredients in the morning and it'll be ready to serve by dinner time, spooned into taco shells and finished with your favourite toppings.
Introduction
I love the fact that you can make this recipe your own. You can use more or less spice, or use minced lamb or pork instead of beef. Feel free to mix up the toppings, too. It’s a great sharing meal for the whole family without the stress. Get stuck in!
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Ingredients
| 1 large | red onion, finely chopped |
| 2 | mixed peppers, deseeded and finely chopped |
| 2 | stocks of celery, finely chopped |
| 2 small | carrots, grated |
| 1 tsp | ground cumin |
| 1 tsp | onion granules |
| 1 tsp | garlic granules |
| ½ tsp | ground turmeric |
| 1 tsp | paprika |
| 1 tsp | piri-piri rub |
| 750g | lean minced beef |
| 100ml | water |
| sea salt and freshly ground black pepper | |
| To serve: | |
|---|---|
| 12 | taco shells |
| a handful of | fresh coriander leaves |
| 1 | lime, quartered |
| ½ | iceberg lettuce, shredded |
| grated Cheddar cheese | |
| guacamole | |
| picked red onions | |
| 1 | red chilli, sliced |
Method
COOK 7 hours on low
Put all the ingredients into your slow cooker, season and stir well. Cook on low for 7 hours.
Serve in taco shells, with fresh coriander, a squeeze of lime juice and your selection of toppings.
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