A six-ingredient slow cooker dinner. Set and forget for an easy flavourful dinner.
Serves: 6
Prep & Cook: 4 hours, 25 mins
Ingredients
- 1.4kg beef chuck steak, trimmed
- 40g sachet Chipotle & Roasted Garlic Dry Marinade (see Tip)
- 400g can diced tomatoes
- 2 cups grated Tasty cheese
- 156 packet (12) taco shells
- 1 large avocado, mashed
Method
1. Toss beef with marinade in a large bowl.
2. Heat an oiled, large, non-stick frying pan over a high heat. Add beef in 2 batches. Cook for about 3 minutes on each side, or until browned. Transfer to a removable bowl of a 5 to 6-litre capacity slow cooker. Stir in tomatoes. Cover with lid.
3. Cook on Low for 4 hours, or until beef is tender. Using tongs, remove beef from cooker. Shred into thin strands. Return to cooker. Stir to coat.
4. Sprinkle 2 tblsps cheese on the inside of each taco shell. Place on a large oven tray lined with baking paper.
5. Cook in a moderately hot oven (190C) for about 5 minutes, or until cheese is melted and tacos are light golden.
6. Serve taco shells with avocado, beef, chopped tomato and fresh coriander leaves (optional).
TIP: We used McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade. It can be swapped with any dry chipotle seasoning or taco spice mix. Freeze leftover beef mixture for up to two months. Thaw and reheat.
