Slow-Cooker Beef Tacos with Rhubarb Salsa

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The fresh salsa in this easy load-and-go taco recipe is a great way to use spring rhubarb. If you don't have rhubarb, try subbing in fresh tomatillos or red bell pepper for an equally beautiful and delicious taco topper.

Carolyn Casner

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Victoria Seaver, M.S., RD

Prep Time:

45 mins

Additional Time:

4 hrs

Total Time:

4 hrs 45 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon garlic powder
1 ½ teaspoons salt, divided
3 pounds beef chuck, trimmed and cut into 1-inch cubes
1 tablespoon avocado oil or grapeseed oil
1 large onion, halved and sliced
1 cup low-sodium beef broth
3 tablespoons tomato paste
1 cup chopped fresh rhubarb
1 teaspoon white sugar
½ cup chopped yellow bell pepper
1-2 jalapeños, seeded if desired, finely chopped
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon lime juice
16 corn tortillas
Lime wedges for serving

Directions

Combine chili powder, oregano, cumin, garlic powder and 1 1/4 teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total. Place onion slices in a 5- to 6-quart slow cooker. Add the beef. Whisk broth and tomato paste into the remaining spice mixture and pour over the beef.
Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.
Meanwhile, toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining 1/4 teaspoon salt and stir to combine.
Serve the beef with tortillas, the rhubarb salsa and lime wedges.

Tips

Equipment: 5- to 6-quart slow cooker

Originally appeared: EatingWell.com, February 2017

Nutrition Facts (per serving)

359	Calories
11g	Fat
29g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 2 tacos each
Calories 359
% Daily Value *
Total Carbohydrate 29g	10%
Dietary Fiber 5g	19%
Total Sugars 4g
Added Sugars 1g	2%
Protein 37g	74%
Total Fat 11g	14%
Saturated Fat 3g	16%
Cholesterol 100mg	33%
Vitamin A 790IU	16%
Vitamin C 24mg	27%
Folate 25mcg	6%
Sodium 675mg	29%
Calcium 95mg	7%
Iron 4mg	24%
Magnesium 69mg	16%
Potassium 584mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Slow-Cooker Beef Tacos with Rhubarb Salsa

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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