Taco Bowls
"When it’s done slow-cooking, this beef shreds like a dream. We make it often, because it’s super easy to customize with fun, fresh and healthy toppings. —Hope Wasylenki, Gahanna, Ohio..."
INGREDIENTS
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1 boneless beef chuck roast (2-1/2 pounds), cut in half
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1/4 cup beef broth
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1 tablespoon canola oil
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1 small onion, finely chopped
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1 jalapeno pepper, seeded and finely chopped
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1 garlic clove, minced
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3 teaspoons chili powder
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1-1/2 teaspoons ground cumin
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Dash salt
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2 cups canned crushed tomatoes in puree
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1 cup salsa verde
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5 cups hot cooked brown rice
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1 can (15 ounces) black beans, rinsed, drained and warmed
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1 cup pico de gallo
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Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas
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