Help yourself to Tacos

We had stress-free weeknights in mind when we put together this Southwestern sampler.

Meals are easier-and tastier-with this menu. No need to stand over the stove for long to prepare our taco filling. Your slow cooker does most of the work. Plus, you can freeze the filling for other meals. Serve make-ahead Mexican Slaw on the side or on your tacos as a zesty alternative to lettuce. -SHANNON SLITER SATTERWHITE

Easy Taco Bar

SERVES 8

Slow-cooker Beef Tacos

favorite toppings

Mexican Slaw

Black Beans and Yellow Rice

Slow-cooker Beef Tacos

MAKES 8 SERVINGS

PREP: 20 MIN.; COOK: 6 HRS., 10 MIN.

We brown the beef before slow-cooking to add color and enhance flavor. This mixture is also great over baked potatoes with your favorite toppings.

2 lb. boneless beef chuck roast, cut into 1-inch cubes

1 tsp. salt

1 tbsp. vegetable oil

1 Tbsp. chili powder

1 (6-oz.) can tomato paste

2 cups beef broth

1 small white onion

1 (8-oz.) can tomato sauce

½ medium-size green bell pepper

1 tsp. ground cumin

¼ tsp. pepper

Flour or corn tortillas, warmed

Toppings: shredded Cheddar or Monterey Jack cheese, sour cream

1. Sprinkle beef evenly with salt.

2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 Tbsp. chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.

3. Place beef mixture in a 4 ½-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.

Black Beans and Yellow Rice

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 25 MIN.

1 (10-oz.) package yellow rice mix

2 (15-oz.) cans black beans, rinsed and drained

1 (14 ½-OZ.) can Mexican-style stewed tomatoes

1 (4.5-oz.) can chopped green chiles

1 cup (4 oz.) shredded Monterey Jack cheese with peppers

1. Prepare rice mix according to package directions.

2. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts. DEBORAH DIETZLER ANDERSON

ATHENS, GEORGIA

Mexican Slaw

MAKES 8 SERVINGS

PREP: 15 MIN., CHILL: 4 HRS.

1/3 cup olive oil

2 Tbsp. orange juice

2 Tbsp. lime juice

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. salt

½ tsp. pepper

1 (10-oz.) package finely shredded cabbage

½ lb. jicama, shredded (2 cups)

1 large carrot, shredded (about ½ cup)

1 jalapeño pepper, seeded and diced

¼ cup chopped fresh cilantro

1. Whisk together olive oil and next 6 ingredients in a large bowl. Add shredded cabbage and remaining ingredients, and toss to coat. Cover and chill slaw mixture at least 4 hours.

SHANNON RALEY

VESTAVIA HILLS, ALABAMA

FOR MORE INFO 63 different ways to make taras: southernliving.com/features

Copyright Southern Progress Corporation May 2006
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