Slow Cooker Beef Tacos with Creamy Poblano Sauce

Slow Cooker Beef Tacos with Creamy Poblano Sauce
Makes:
16 servings, 1 taco per serving
Prep Time:
20
minutes
Total Time:
530
minutes
With just a little prep time, these beef tacos will be waiting for you at the end of the day. Cooked in a slow cooker, they are the ultimate no-fuss meal. Just before serving, a creamy poblano sauce is made to serve over the tacos.

In this recipe:



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Ingredients:

  • 3 pounds beef chuck roast
  • 2 cups reduced-sodium beef broth
  • 1 onion
  • 3 jalapeños, stems removed, divided
  • 2 poblano chiles, stems removed, roasted and charred, divided
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 4 cloves garlic, crushed
  • 3 teaspoons MAGGI Granulated Beef Flavor Bouillon, divided
  • 1 tablespoon salt
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 2 medium avocados, pitted and peeled
  • 16 corn tortillas

Directions:

PLACE beef, broth, onion, 2 jalapeños, 1 poblano chile (charred skin removed), bay leaf, oregano, garlic, 1 1/2 teaspoons bouillon and 1/2 cup evaporated milk in a 5-quart slow cooker. Cover; cook on low for 8 hours or high for 4 hours.

BOIL 3 cups water in a small saucepan over medium-high heat. Add remaining jalapeño; cook for 25 minutes. Reserve ¼ cup cooking water and jalapeño (discard rest of the water).

PLACE boiled jalapeño, remaining 1 ½ teaspoons bouillon, remaining poblano chile (half of charred skin removed), remaining 1/2 cup evaporated milk, avocados and reserved 1/4 cup water in a blender or food processor; cover. Blend until creamy. Transfer to a bowl for serving.

SHRED beef in a large bowl; chop up onion into the same bowl. Mix together. Pour 1/2 cup broth from slow cooker over shredded beef. Discard all other contents in the slow cooker.

WARM corn tortillas over an open flame. Fill the tortillas with 1/3 cup of shredded beef.

TOP each taco with 2 tablespoons creamy poblano sauce.

Cook’s Tip: To add deeper flavor, brown the meat in a skillet before adding to the slow cooker. Just heat up a small amount of oil in a large skillet and sear the meat before adding to the slow cooker.

SERVING SIZE INFORMATION: 1 taco per serving containing 1/3 cup meat and 2 tablespoons sauce.

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Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 350
  • Calories from Fat: 210
  • Total Fat: 23g (36% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 740mg (31% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 2g
  • Protein: 18g
  • Vitamin A: 10% of DV
  • Vitamin C: 6% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Slow Cooker Beef Tacos with Creamy Poblano Sauce

Ingredients

  • 3 pounds beef chuck roast
  • 2 cups reduced-sodium beef broth
  • 1 onion
  • 3 jalapeños, stems removed, divided
  • 2 poblano chiles, stems removed, roasted and charred, divided
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 4 cloves garlic, crushed
  • 3 teaspoons MAGGI Granulated Beef Flavor Bouillon, divided
  • 1 tablespoon salt
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 2 medium avocados, pitted and peeled
  • 16 corn tortillas

 

Directions

PLACE beef, broth, onion, 2 jalapeños, 1 poblano chile (charred skin removed), bay leaf, oregano, garlic, 1 1/2 teaspoons bouillon and 1/2 cup evaporated milk in a 5-quart slow cooker. Cover; cook on low for 8 hours or high for 4 hours.

BOIL 3 cups water in a small saucepan over medium-high heat. Add remaining jalapeño; cook for 25 minutes. Reserve ¼ cup cooking water and jalapeño (discard rest of the water).

PLACE boiled jalapeño, remaining 1 ½ teaspoons bouillon, remaining poblano chile (half of charred skin removed), remaining 1/2 cup evaporated milk, avocados and reserved 1/4 cup water in a blender or food processor; cover. Blend until creamy. Transfer to a bowl for serving.

SHRED beef in a large bowl; chop up onion into the same bowl. Mix together. Pour 1/2 cup broth from slow cooker over shredded beef. Discard all other contents in the slow cooker.

WARM corn tortillas over an open flame. Fill the tortillas with 1/3 cup of shredded beef.

TOP each taco with 2 tablespoons creamy poblano sauce.

Cook’s Tip: To add deeper flavor, brown the meat in a skillet before adding to the slow cooker. Just heat up a small amount of oil in a large skillet and sear the meat before adding to the slow cooker.

SERVING SIZE INFORMATION: 1 taco per serving containing 1/3 cup meat and 2 tablespoons sauce.

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