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: 6 to 8
Calories: 425kcal
For the taco beef:
- 1–1½ lbs. beef roast
- 10 oz. enchilada sauce
- 4 oz. chopped green chilies
Bowls
- 1 small head green cabbage
- ½ small head red cabbage
- ½ cup green onion thinly sliced
- 6 Tbs. mayonnaise
- 4 tsp. lime juice fresh squeezed
- 2 tsp. Green Tabasco Sauce
- 1-2 avocados diced
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.
Calories: 425kcal | Carbohydrates: 19g | Protein: 26g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 735mg | Potassium: 879mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1115IU | Vitamin C: 81mg | Calcium: 98mg | Iron: 4mg