This Tex-Mex spin on sloppy joes is sure to become a weeknight family favorite.
1 lb extra-lean ground beef
3 tomatoes, diced
1 cup diced yellow onion
1 poblano pepper, seeded and diced
1 zucchini, diced
1 1/2 tbsp chile powder
1 tbsp ground cumin
1/4 cup chopped fresh cilantro
3/4 tsp sea salt
8 soft corn tortillas
3 cups shredded romaine lettuce
1/2 cup sour cream
Mist a large nonstick skillet with cooking spray and heat on medium-high. Add beef and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
Mist a 3- to 3 1/2-qt slow cooker with cooking spray. Add beef, tomatoes, onion, poblano, zucchini, chile powder and cumin; stir to combine. Cover and cook until onion softens, 2½ hours on high or 5 hours on low.
Stir in cilantro and salt. Warm tortillas according to package directions. To assemble, top each tortilla with beef mixture, lettuce and sour cream, dividing evenly.
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The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt- in-your-mouth tacos serve a crowd and can be made ahead – they’re tailor-made for a taco party!