By: Andrew Mills
Staff Writer
Ingredients:
- 5 pounds of shredded beef
- ½ cup broth
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- ⅛ tablespoon salt (pinch)
- 1 can tomatoes
- Salsa
- Tortillas
- Cooked brown rice
Directions
:1.) In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker
2.) In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour.
3.) If desired, serve the filling (using tongs) on tortillas for burritos or tacos and add toppings. To make a burrito bowl, place beef on top of hot cooked rice and add topping as desired.
