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Dining By Debbie

Shredded Beef Street Taco with Grilled Bell Pepper Salad Recipe

I guess we can say as seen on TV. After all I’ll made this on Fresh Living with

Debbie Worthen and Casey Scott.

fresh living promo

I often get asked what it is like to do a cooking segment on Fresh Living. This says it all. It isn’t just Debbie and Casey it is the whole crew from KUTV2. They love their job and have fun working here.

Having Chris Miller from The Refresh crash the promo was flattering to say the least. Just look at his face as he “patiently” waits for a taco. That’s what I love people lurking around just waiting to get to taste what I’ve brought. So fun.

shredded beef street taco 5

I guess we can say as seen on TV. After all I’ll made this on Fresh Living with Debbie Worthen and Casey Scott.

I love Mexican food. The best thing about making the shredded beef is you can use it on several dishes tacos, burritos, nachos, enchiladas, etc.

When I make this recipe of shredded beef I make sure to at least double it. This is great to make ahead and freeze. While I’m in the mess I might as well get some more meals out of it.

shredded beef 01

Slice onion and place half of on the bottom of 6 quart crock pot reserving the rest for top of seasoned roast. Place roast on top of onions.

shredded beef 02

In small bowl add remaining ingredients. Stir together.

shredded beef 03

Pour evenly on top of roast. Place remaining onion slices top of mixture.

Cover crock pot.

Cook on low setting 8 to 10 hours.

shredded beef 04

Shred beef and add a little of the juices to keep moist.

shredded beef 06

Heat or fry tortillas. Put taco together in this order. Add shredded beef, pepper slaw (if desired) and guacamole.

Garnish with French Fried Onions, cilantro and salsa

shredded beef street taco 4

Serve!

Just in case you want to use the Grilled Bell Pepper Salad

grilled bell pepper salad 01

Preheat oven to 400°. Or heat outside grill.

In medium bowl add peppers, garlic, onion and olive oil. Stir until all vegetables are coated in olive oil.

grilled bell pepper salad 02

If cooking in the oven spread evenly on cookie sheet. Bake for 20 to 30 minutes or until tender. If using outside grill use a pan that won’t allow the vegetable to fall through. Stir a few times while cooking.

Brush corn with olive oil and place on grill or skillet on top of stove. This will take about 10 to 15 minutes or until golden brown.

grilled bell pepper salad 03

Chop tomatoes and slice cilantro.

Cut corn off cob.

grilled bell pepper salad 04

Add all vegetables to bowl.

grilled bell pepper salad 05

Whisk together vinegar, lime juice and mustard. Slowly add olive oil. Add remaining ingredients. Whisk until blended well.

grilled bell pepper salad 06

Drizzle with Red Wine Vinaigrette Dressing.

shredded beef street taco 3

Serving suggestion: Half an avocado and spoon inside.

 

Shredded Beef Street Taco Recipe

Serves 15-20
Meal type Appetizer Recipes, Main Dish Recipes, Snack Recipes
Occasion Casual Party
Region Mexican
Website Dining By Debbie

Ingredients

Shredded Beef

  • 3 to 5lb Beef Roast
  • 1 Large Onion (Sliced)
  • 1 (14 oz.) can Diced Tomatoes
  • 1 (4 oz.) can Diced Green Chilies
  • 2 cloves Garlic (Crushed)
  • cup Coke
  • 2 teaspoons Chipotle Chili Pepper Powder (For more heat add extra)
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Smoke Salt
  • 2 teaspoons Kosher Salt

Taco

  • 1 Pkg. Corn or Flour Tortilla’s
  • Guacamole
  • Red Cabbage (Sliced thin)
  • Salsa
  • French Fried Onions

Taco (Optional)

  • Grilled Bell Pepper Salad

Directions

Shredded Beef
Step 1
Slice onion and place half of on the bottom of 6 quart crock pot reserving the rest for top of seasoned roast. Place roast on top of onions.
Step 2
In small bowl add remaining ingredients. Stir together.
Step 3
Pour evenly on top of roast. Place remaining onion slices top of mixture.
Cover crock pot.
Cook on low setting 8 to 10 hours.
Step 4
Shred beef and add a little of the juices to keep moist. Now it 's ready for tacos, nachos, etc.
Taco
Step 5
Heat or fry tortillas. Put taco together in this order. Add shredded beef, pepper slaw (if desired) and guacamole.
Garnish with French fried onions, cilantro and salsa
Step 6
Serve!

Grilled Bell Pepper Salad Recipe

Serves 8-10
Meal type Appetizer Recipes, Condiment Recipes, Salad Recipes
Misc Serve Cold
Website Dining By Debbie

Ingredients

Salad

  • 1 Medium Green Bell Pepper (Cut in ½” pieces)
  • 1 Medium Red Bell Pepper (Cut in ½” pieces)
  • 1 Medium Onion (Cut in ½” pieces)
  • 2 cloves Garlic, Crushed
  • 2 tablespoons Olive Oil
  • 3 Ears Corn on the Cob
  • 1 cup Tomatoes (Cut in ½” pieces)
  • 1/2 cup Cilantro (Chopped)

Salad (Optional)

  • 3-5 Medium Avocado (Halved)

Vinaigrette

  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Honey Mustard
  • 1/4 cup Lemon Olive Oil
  • 1 teaspoon Fresh Thyme, chopped fine
  • 1 teaspoon Fresh Rosemary
  • 1 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Directions

Salad
Step 1
Preheat oven to 400°. Or heat outside grill.
In medium bowl add peppers, garlic, onion and olive oil. Stir until all vegetables are coated in olive oil.
Step 2
If cooking in the oven spread evenly on cookie sheet. Bake for 20 to 30 minutes or until tender. If using outside grill use a pan that won’t allow the vegetable to fall through. Stir a few times while cooking.
Brush corn with olive oil and place on grill or skillet on top of stove. This will take about 10 to 15 minutes or until golden brown.
Step 3
Chop tomatoes and slice cilantro.
Cut corn off cob.
Step 4
Add all vegetables to bowl.
Vinaigrette
Step 5
Whisk together vinegar, lime juice and mustard. Slowly add olive oil. Add remaining ingredients. Whisk until blended well.
Salad
Step 6
Drizzle with Red Wine Vinaigrette Dressing.
Step 7
Serving suggestion: Half an avocado and spoon inside. Or use as relish on tacos.

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