Shredded Beef Taco Bowl #SundayFunday

Turn your leftover beef brisket into a second dinner with this easy peasy and delicious Taco Bowl recipe.

The Sunday Funday Bloggers are sharing Hearty Bowl Meals today..........

Mayuri of Mayuri's Jikoni is hosting today and asked us to share any meal that we serve up in a bowl.  Let's see what everyone brought to the table..........

• A Day in the Life on the Farm: Shredded Beef Taco Bowls 
• Amy’s Cooking Adventures: Greek Chicken Rice Bowls 
• Palatable Pastime: Saffron Bulgur Bowl 
• Cook with Renu: Tofu and Sprouted Moong Buddha Bowl 
• Food Lust People Love: Shrimp Spring Roll Bowls 
• Sneha’s Recipe: Cheesy Rice Bowl - Cafe McDonalds Style 
• Mayuri’s Jikoni: Baked Falafel Bowl

I had smoked a brisket to serve up for my husband's family reunion follow up that we hosted at our home.  As it turned out, we had tons of leftovers from the first day that I served up instead.  That left me with about 10 lbs of shredded beef to use up.

I used some for BBQ Beef Sandwiches and Hot Beef Sandwiches.   I put some in the freezer to use for Beef Pot Pie and I brought the rest along with my slow cooker to the cottage we rented for a week.  

I made the sauce, mixed in the beef and put it into the slow cooker on low until Jessica, Julien and Mel arrived.   Then it was just a matter of warming the rice and beans and putting the bowls together when they were ready for dinner.  Life doesn't get much easier than that, leaving me plenty of time to enjoy my vacation.

Yield: 10 servings

Author: Wendy Klik

Shredded Beef Taco Bowls

Turn your leftover beef brisket into a second dinner with this easy peasy and delicious Taco Bowl recipe.

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Ingredients

• 2 lbs shredded leftover beef brisket or pot roast
• 1 T. olive oil
• 1 onion, diced
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 3 t. chili powder
• 1 1/2 t. cumin
• salt to taste
• 1 (28 oz) can crushed tomatoes in puree
• 1/2 c. guacamole salsa
• 3-4 pkgs. precooked quinoa and brown rice mixture
• 2 (15 oz) can black beans
• desired toppings: sour cream, guacamole, avocado, tortilla chips, salsa, etc.

Instructions

1. In large skillet heat the olive oil. Add the onion and jalapeno and cook until onions are translucent.
2. Add the garlic, chili powder, cumin and salt. Stir and cook for 30-60 seconds.
3. Stir in the tomatoes and guacamole salsa, reduce to a simmer and warm through.
4. Place the shredded beef into a slow cooker. Add the sauce, stir to combine and cook on low for 4-6 hrs.
5. Right before serving, heat the rice mixture according to package directions and divide between bowls.
6. Heat the beans and divide into equal portions, arranging in a pile on the side of the rice.
7. Add a portion of the meat to each bowl, along with a corn tortilla or corn chips.
8. Serve with toppings of choice for people to add as they choose.

Nutrition Facts

Calories

262.73

Fat (grams)

9.25

Sat. Fat (grams)

2.99

Carbs (grams)

20.12

Fiber (grams)

7.44

Net carbs

12.66

Sugar (grams)

2.96

Protein (grams)

25.19

Sodium (milligrams)

571.78

Cholesterol (grams)

57.95

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