Slow-Cookers Mexican Beef Short Rib Taco Boats

Prep Time: 30 Minutes | Total Time: 8 Hour 45 Minutes | Servings: 10

  • SERVES 10
  • Prep Time: 30
  • Cook Time: 685

Ingredients

  • 1 1/2 lb. beef short ribs, cut into individual ribs
  • 2 tablespoons vegetable oil
  • 1 can (10 oz.) Old El Paso™ enchilada sauce
  • 1 package (1 oz.) Old El Paso™ original taco seasoning mix
  • 1 teaspoon ground cumin seed
  • 1 package Old El Paso™ Taco Boats™ soft flour tortillas
  • 1/2 cup Old El Paso™ refried beans (from 16 oz. can), warmed
  • 2 cups shredded green cabbage
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro leaves
  • Lime wedges

Directions

  1. Coat ribs in vegetable oil. In 10-inch skillet, heat remaining oil over medium-high heat. Cook ribs, fattiest side down first, on all sides 2 to 3 minutes on each side, until browned.
  2. In 3 1/2- or 4-quart slow cooker, mix enchilada sauce, taco seasoning mix and cumin. Add ribs to mixture in slow cooker, and turn to coat. Cover; cook on Low heat setting 8 to 10 hours or until meat is very tender.
  3. Transfer ribs to cutting board. Transfer 1/4 cup braising liquid to medium bowl. Remove bones and any pieces of fat and cartilage from ribs, and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
  4. Heat boats as directed on package. Divide refried beans among boats. Top with cabbage. Divide shredded beef among boats. Top with queso fresco and cilantro. Serve with lime wedges.
Nutritional Information per serving:

Back to all recipes