SHREDDED BEEF AND SWEET POTATO TACOS

SHREDDED BEEF AND SWEET POTATO TACOS

INGREDIENTS
  1. 1 1/2 pounds boneless chuck roast
  2. 1 (14.5 ounce) low sodium beef broth
  3. 2 sweet potatoes (peeled and cubed)
  4. 1 onion (diced)
  5. 1 (1 ounce) packet low sodium taco seasoning (divided)
  6. 1/2 cup water
  7. 2 Tablespoons olive oil
  8. 1/3 cup light sour cream
  9. 2 teaspoons hot sauce (we used Frank's)
  10. 2 Tablespoons Cilantro (chopped)
  11. 6 flour tortillas
INSTRUCTIONS
  1. Place roast in slow cooker. Pour low sodium beef broth over top and cook on low for 6 hours.
  2. During the last 30 minutes of cooking time, cook the sweet potatoes by placing them in a skillet with the onion and taco seasoning (reserve 1/2 teaspoon taco seasoning for the dipping sauce).
  3. Pour water over all. Cover and cook for about 10 minutes over medium heat.
  4. Add olive oil and cook for a few minutes longer or until potatoes are fork tender and start to brown.
  5. In another bowl make the dipping sauce by mixing the sour cream, hot sauce, and 1/2 teaspoon taco seasoning until smooth and creamy. Set aside for dipping.
  6. When beef is done cooking, shred with a fork.
  7. Add beef to the potato mixture and stir together.
  8. Spoon onto tortillas and garnish with chopped cilantro.
  9. Serve with dipping sauce made above.

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