CROCK POT SHREDDED BEEF TACOS WITH SPICY SLAW

As always I have been struggling with my weight, and since it’s a new season I am trying to fit in at least some of my clothes from last Fall.  I have almost decided I let my weight fluctuate so I will have an excuse to buy new clothes!! I swear, I am never the same size from one season to the next, and the clothes that fit are the wrong season.  SO, once again I am hitting the South Beach diet hard for a few weeks to try and at least fit in some of my jeans that are still in style.  I found this recipe at Kalynskitchen.com.  She has been blogging SB recipes for several years, and I have made many of her recipes.  In fact, I printed out all my favorites and put them in a binder because hers are much tastier than the SB cookbooks I have bought.  This one is a favorite, is so easy, and makes enough to last for days.  I recently made it for my college roommate Sue who was visiting, and she wasn’t even aware it was a South Beach diet recipe!  She requested that I blog it, so here it is Susie!! Update:  I am no longer doing South Beach, but I make this regularly because it is so easy, so tasty, and makes enough for meals for several days.  I am lucky that my family doesn't mind leftovers, and anything with beef is always a winner around here.

Shredded Beef:

3 lb. lean chuck roast
Steak seasoning of your choice (I used Adams Reserve House Seasoning)
2 t. olive oil, for browning meat
1-1/4 c. mild or medium salsa
1 – 4 oz. can diced green chiles
2 TB fresh squeezed lime juice
1 TB taco seasoning (like Lawry’s)
Salt to taste, about ½ t.

Spicy Slaw:

¼ small head green cabbage, very thinly sliced, then slightly chopped*
¼ small head red cabbage, very thinly sliced then slightly chopped*
½ c. chopped fresh cilantro
2 TB mayo
2 TB fat free Greek yogurt or sour cream (I use yogurt)
1 t. green Tabasco sauce (or your favorite hot sauce – the green Tabasco is very mild)

Tacos:

Whole wheat or low carb flour tortillas, 6” size
Avocados, diced
Fresh squeezed lime juice to toss with avocado
Grated cotija cheese, optional
Cut lime pieces to squeeze on tacos, optional

Trim all visible pieces of fat and gristly from the roast and cut it into pieces about 1-1/2” in diameter.  Rub the pieces liberally with the steak seasoning.  Heat the oil in a heavy frying pan and brown the meat well on all sides, about 8 minutes total browning time.  While the meat browns, mix together the rest of the shredded beef ingredients.  Put the browned meat and juices in the crock pot, pour the sauce over, and cook on low until the meat is tender and shreds apart easily, about 6 hours.  When the meat is done remove it to a cutting board and shred the meat apart with two forks and stir well to mix it with the juices.  Keep warm until serving. (Refrigerate leftovers and then reheat in the microwave.)

Stir together the prepared cabbages and chopped cilantro.  Mix together the mayo, Greek yogurt and Tabasco sauce to make the dressing and mix it in with the cabbage.  * If I am in a hurry I simply buy a bag of Angel Hair Cabbage Slaw mix and use it instead of the two cabbages, however, I do love the addition of the purple cabbage so if you have time, use both colors.

Dice the avocados and toss with the lime juice.  Of course, just do whatever you think you will eat at a time and save the others to dice for the next meal so they will be fresh.

Heat a comal or non-stick pan and heat the tortillas.  To assemble the tacos, spread 2-3 TB of shredded beef on the tortilla.  If desired sprinkle some cotija cheese on it then top with a layer of slaw and a couple spoonfuls of avocado.  Serve with a wedge of lime to squeeze on the taco and if desired more green Tabasco sauce.