Fire Roasted Tomato and Beef Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 medium onion, sliced
1 jalapeno, seeds removed and sliced
1 (2 1/2 pound) boneless chuck roast
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 bay leaves
3 cloves garlic, chopped
1 (4 oz) can Old El Paso chopped green chiles
1 (18 oz) can Progresso Fire Roasted Tomato Recipe Starter Cooking Sauce
1 1/2 cups beef broth
1 box (4.6 oz) Old El Paso® taco shells (12 shells)
1 cup shredded lettuce
1/4 cup shredded cheese
Instructions:
Serves: 6
These beef tacos are quite simple to make. Just throw a big hunk of boneless beef chuck roast along with some onions, spices, tomato, chiles and broth into a slow cooker. Then, turn the slow cooker to low and let cook until the beef falls apart.
Place half of the onions and the jalapeno slices into the bottom of a 3 1/2- to 6-quart slow cooker. Place the beef on top of onions and jalapeno slices then season with salt, chili powder, cumin and ground cinnamon.
Scatter bay leaves, garlic, chopped green chiles and the remaining onion slices on top of beef. Add Fire Roasted Tomato Recipe Starter and broth. Cover slow cooker then cook on low for 6 to 8 hours or until beef is tender.
Using tongs, remove beef from slow cooker then use two forks to shred the beef, and then return shredded beef to sauce. Fill taco shells or tortillas with beef and onions then top with shredded lettuce and cheese.
From inspiredtaste.net