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Easy Slow Cooker Shredded Taco Beef Cabbage Bowls

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Servings: 3 to 4
Calories: 314kcal

Ingredients

For the taco beef:

  • 1–1½ lb. beef roast
  • 10 oz. enchilada sauce
  • 4 oz. chopped green chilies

For the bowls:

  • ½ small head green cabbage
  • ¼ small head red cabbage
  • ¼ cup green onion thinly sliced
  • 3 Tbs. mayonnaise
  • 2 tsp. lime juice fresh squeezed
  • 1 tsp. Green Tabasco Sauce
  • 1 avocado diced

Instructions

For the taco beef:

  • Place the roast in the bottom of the slow cooker.
  • Pour the enchilada sauce over.
  • Pour the chopped green chilies over.
  • Cook on low for 7-9 hours or on high for 5-6 hours.

For the bowls:

  • Shred beef before serving.
  • Shred the cabbage and place in a bowl and add the sliced green onion.
  • Mix mayonnaise, lime juice and Tabasco together.
  • Drizzle over cabbage mixture and toss to coat.
  • Top with diced avocados.
  • Serve shredded beef on top in individual bowls.

Nutrition

Calories: 314kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1135mg | Potassium: 775mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1740IU | Vitamin C: 112mg | Calcium: 106mg | Iron: 2mg