Mexican Red Chile Slow Cooker Tacos
Every since I was a little girl Mexican food has been my favorite. Growing up my mom used to let me pick what I wanted for my birthday dinner and I always picked tacos.
I remember helping her get together the assembly line. Seasoned ground beef and taco shells. Shredded lettuce. Chopped tomatoes. Black olives, cheddar cheese, and sour cream. Classic tacos.
Fast forward 30 years and here I am… still craving tacos for dinner on the regular. So when Campbell’s asked me to create a recipe with one of their dinner sauces, naturally I picked the Mexican Red Chile Taco Slow Cooker Sauce.
Why not replace the seasoned ground beef with soft and tender slow cooked pot roast drenched in a red chile sauce?
Throw in some shredded Monterey jack, avocado and siracha and you have grown up twist on my childhood favorite. Don’t forget a squeeze of lime too.
Campbell’s has a bunch of other slow cooker sauces too: Tavern Style Pot Roast, Sweet Korean BBQ, Apple Bourbon BBQ, Hawaiian Luau and Moroccan Spiced Stew.
Is it bad that I want to make tacos with all of them? Korean BBQ tacos? Yum.
Mexican Red Chili Slow Cooker Tacos (5 minute prep time)
1 Pot Roast (boneless beef chuck)
1 Package Campbell’s Mexican Red Chile Sauce
Shredded Monterey Jack cheese
Soft or hard taco shells
(Black beans on the side optional)
1. Turn your slow cooker on to high heat and place your pot roast in side. Cover with your Campbell’s Red Chili Taco sauce. Cook for 4-5 hours (can cook on low setting for 7-8 hours).
2. Remove pot roast and shred with a fork. Return to sauce.
3. Place shredded pot roast and sauce into tacos and top with avocado, cheese, siracha and a squeeze of lime.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.