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.

Original Article Click Here

Share this post