Slow Cooker Steak Tacos
Easy slow cooker steak tacos recipe, homemade with simple ingredients. Loaded with tender beef strips, chili powder, garlic, lime juice, peppers, onions.
- 1 tbsp Butter, Unsalted
- 1 tbsp Oil
- 2 pounds Sirolin beef or Ribeye steak or Flank steak or Skirt steak, Cut into thin strips
- 1/2 cup Beef broth, Low sodium
- 1 tbsp Cornstarch
- 1 can Diced tomatoes with green chiles, 14.5 oz. can
- 1 cup Onion, Sliced
- 1 tbsp Chili powder
- 1 tsp Cumin powder
- 2 tsp Garlic powder
- 1 tsp Onion powder
- Salt, To taste
- Pepper, To taste
- 1-2 cups Green peppers, Sliced
- 1-2 tbsp Lime juice
Heat butter and oil in a large nonstick pan over medium-high heat.
Add beef strips and brown meat and cook until no longer pink.
Drain half the grease only.
Transfer this browned meat and remaining grease in a slow cooker (6 quart or larger).
In a small mixing bowl, whisk together broth and cornstarch until mixture is smooth.
Pour this mixture in the crockpot.
Add diced tomatoes, onions, chili powder, cumin powder, garlic powder, onion powder, salt, pepper and mix until combined.
Cover and cook on High heat 2 hours and 30 minutes.
Uncover and gently mix in green peppers.
Cover and cook for on High heat for another 1 hour.
Uncover and mix in lime juice.
Garnish with cilantro, if you like.
Serve in hard or soft tortillas with toppings of your choice. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Calories: 467kcal, Carbohydrates: 10g, Protein: 28g, Fat: 35g, Saturated Fat: 13g, Trans Fat: 2g, Cholesterol: 112mg, Sodium: 158mg, Potassium: 670mg, Fiber: 2g, Sugar: 4g, Vitamin A: 632IU, Vitamin C: 29mg, Calcium: 68mg, Iron: 4mg