Slow Cooker Shredded Beef Tacos

Also from Pinterest, made these last night and
they are divine! Will have to make them again
because I am sure I will be craving them!



Ingredients:
2 Tbsp. extra virgin olive oil
2 pounds beef (I used a boneless chuck roast)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (one is all you need, avoid seeds to lessen heat, use this link for helpful chipotle pepper advice!)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings: avocado, cheese, cilantro, salsa, etc.

Directions:
1. Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly. (I cheated and used McCormicks Salt Free Sweet 'n Smoky spice rub instead) 

2. Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

3. Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

4. Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Spicy Fish Taco Bowls

Got this recipe off Pinterest, I tweaked it slightly. The original recipe called for the addition of chili powder & cayenne pepper (probably why it was titled "spicy" :} but I chose to leave those out so my kiddos could eat it) I have made it several times & everyone likes it--definitely a keeper! I also really recommend making this spanish rice to serve with this dish!


Ingredients:
1 tsp cumin
1 tsp garlic pwd
1 tsp salt
3-4 tilapia filets
1-2 minced garlic cloves
1 C corn kernels (fresh is probably best, but I only had frozen)
1 red onion, diced
1 red bell pepper, diced
1 can black beans (rinsed & drained)
cooked rice (use brown or spanish rice recipe link above)
cilantro, avocado, shredded cheese, etc. for topping

Directions:
1. Make your rice.
2. Mix the spices together in a bowl & sprinkle evenly over both sides of fish--I like to season my fish a lot, but just sprinkle on however much looks good to you--add s&p to taste.
3. In a large nonstick skillet over medium heat, drizzle a little olive oil, add garlic & saute for 1-2 minutes. Add the fish to the pan, cook on each side for several minutes--checking the middle for doneness (fish should be completely white & flake apart easily). Remove fish & set aside.
4. Add corn, red peppers, & onion to the pan & heat on med/high heat for several minutes--stir and cook until peppers & onions are cooked to your liking. Add the black beans & heat through.
5. Layer the rice, corn/onion/pepper/bean mixture together with the fish in a bowl. Top with any of the toppings listed above, etc.!