Ingredients
Main Ingredients
- 1 tbsp Unsalted butter
- 1 tbsp Oil
- 2 pounds Sirloin, Ribeye, Flank, or Skirt steak, cut into thin strips
- 1/2 cup Low sodium beef broth
- 1 tbsp Cornstarch
- 1 (14.5 oz) can Diced tomatoes with green chiles
- 1 cup Onion, sliced
- 1-2 cups Green peppers, sliced
- 1-2 tbsp Lime juice
Spices & Seasonings
- 1 tbsp Chili powder
- 1 tsp Cumin powder
- 2 tsp Garlic powder
- 1 tsp Onion powder
- Salt, to taste
- Pepper, to taste
Instructions
- Brown the meat: Heat butter and oil in a large nonstick pan over medium-high heat. Add the beef strips and cook until browned and no longer pink. Drain half the grease.
- Transfer to slow cooker: Place the browned meat and remaining grease into a 6 quart (or larger) slow cooker.
- Prepare thickening mixture: In a small bowl, whisk together the low sodium beef broth and cornstarch until smooth.
- Add liquids and spices: Pour the broth mixture into the slow cooker. Add diced tomatoes with green chiles, sliced onions, chili powder, cumin powder, garlic powder, onion powder, salt, and pepper. Mix everything well to combine.
- Initial slow cooking: Cover and cook on High heat for 2 hours and 30 minutes to allow flavors to meld and meat to become tender.
- Add peppers and continue cooking: Uncover and gently stir in the sliced green peppers. Cover again and cook on High for an additional 1 hour.
- Finish with lime juice: Uncover the slow cooker, stir in the lime juice for a fresh zing.
- Serve: Garnish with cilantro if desired. Serve the steak mixture hot in hard or soft tortillas along with your preferred taco toppings. Enjoy your flavorful slow cooker steak tacos!
Notes
- For best results, use a 6 quart or larger slow cooker to prevent overflow and ensure even cooking.
- Feel free to swap the type of steak based on preference or availability; skirt and flank steaks work especially well for this recipe.
- Adjust chili powder and other spices according to your heat tolerance.
- Leftover steak mixture can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with toppings like shredded cheese, sour cream, avocado, or salsa to enhance your tacos.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
