This easy dinner meal of Slow Cooker Beef Taco Rice Bowls was made deliciously possible with Campbell’s® Sauces as part of a sponsored post for Socialstars. #CampbellsSauces
Friends, I think I might have done it. So gather round, you busy parents and working families … I have found the secret to both my sanity AND tasty dinners. The way to feed my family without feeding into the week night chaos. Turn the tv down and lean in. Let me introduce you to my best friend … the slow cooker. I mean, really guys! Why didn’t anyone tell me what a lifesaver this little 6 quart wonder was? I have been cranking out slow cooker meals on the weekend that make weeknights a breeze! Meals like Slow Cooker Garlic Beef Tips and this one:
Slow Cooker Beef Taco Rice Bowls
Can we talk for a second about how easy these are? The rich, saucy shredded beef that is the star of these taco rice bowl is just 3 ingredients tossed into your slow cooker. Three! A 2-3 pound beef roast, one can of diced tomatoes & chilies and Campbell’s Shredded Beef Taco Slow Cooker Sauce. You can do this!
Add the roast and tomatoes to the slow cooker and pour the sauce on.
Turn your slow cooker on to low for 6-8 hours. While you are running weekend errands, folding laundry, prepping lunches for the week and catching up on the DVR, your slow cooker, that awesome kitchen work horse, is slowly turning that roast into rich and saucy shredded beef. See? I told you that appliance is a lifesaver! Once the roast was tender, I shredded it with two forks and returned it to the slow cooker to simmer in the sauce for the last 20 minutes. I put a few cups of water on the stove to boil for rice, heated a can of black beans and decided I had time to make homemade garlic tortilla chips!
Preheat your oven to 375* and prepare a baking sheet with nonstick cooking spray. Cut soft flour tortillas into wedges and arrange them in a single layer on the baking sheet. Mist the tortilla wedges lightly with more nonstick cooking spray and sprinkle them with garlic salt. Pop them in the oven and bake until they are crispy and lightly browned on the bottom. Mine took about 8-10 minutes in the oven. They are perfect to serve alongside these Slow Cooker Beef Taco Rice Bowls!
And finally, no Mexican meal in our house is complete without lime wedges. Squeeze a little tart lime juice on the homemade tortilla chips and all over the rice bowls for a great hint of citrus flavor!
More Delicious Dinners made with Campbell’s® Sauces!
- Portobello Mushroom Marsala
- Loaded Chicken Pot Pie Bake
- Easy Slow Cooker Garlic Beef Tips
- Chicken Pot Pie with Cheesy Mashed Potatoes
- Easy Slow Cooker Shrimp Tostadas
- Beef Rolled Tacos
Our Slow Cooker Beef Taco Rice Bowls may be shared here: