Some of my favorite suppers are the ones that are practically finished before I ever get home!
This is one of those recipes. A little beef, a jar of salsa, some seasoning, and the slow cooker does the rest.
I used flat iron steaks because I happened to have plenty in the freezer, but a sirloin tip roast cut into chunks would work beautifully, too. Use what you've got!
Ingredients
Approximately 2 pounds of beef (flat iron steaks or another cut suitable for slow cooking)
1 cup of your favorite jarred salsa
Taco Seasoning
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon cayenne pepper (optional)
Shortcut: Replace the seasonings above with one packet of your favorite taco seasoning. Either way works!
Instructions
Place the beef in your slow cooker.
Add the salsa and seasonings.
Cover and cook on LOW for approximately 8 hours, or until the beef is tender enough to shred easily.
Shred the beef with two forks and stir it back into the juices.
Serve in warm tortillas with your favorite taco toppings, or use the beef for quesadillas or loaded nachos. It's delicious all three ways!
A Little Side Note
A slow cooker with a timer is a game changer, especially if you're gone all day!
For years I didn't have one. I'm not sure whether they weren't available or I just hadn't discovered them, but I used a Christmas tree timer instead. Worked like a charm! LOL!
These days, a programmable slow cooker that automatically switches to warm is a wonderful convenience.
P.S. Make a little extra! Taco night tonight might just turn into quesadillas tomorrow. Around here, that's what I call planning ahead. 😂