Crockpot Carnitas Tacos

Beef tacos slow cooked and topped with goat cheese and fresh cilantro for an easy weeknight meal!

Taco night anyone? Tacos make the perfect little meal on a summer night in my opinion. Forget it, they make the perfect meal any night of the year! Plus what’s better than being able to use your slow cooker so you barely have to do any work? Anytime I can use mine I am a happy camper.

I topped my tacos with some goat cheese for some creamy tang and the fresh cilantro because I LOVE cilantro and it helps make these tacos taste light and fresh!  But of course that’s the best thing about tacos, if you have a good meat base you can really top them however your taste buds desire!

I happened to have frozen beef tenderloin chunks and decided to use those but if I would also recommend a flank steak if you want to just buy a whole piece of meat and then shred it after it’s cooked. Either way, it will turn out delicious!

The Innards:

• 2 lbs beef
• 1 yellow onion, diced
• 5 mini bell peppers (or 2 large), diced
• 1 Jalapeño, seeded and diced
• 2 cloves Garlic, minced
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1 tsp dried Oregano
• S+P

• Lime Wedges
• Goat Cheese
• Fresh Cilantro
• Black Beans

Prep Time: 15 minutes

Cook Time: 6-8 hours

Serves: 6-8

Calories Per Serving (2 tacos): 450, Fat: 12, Carbs: 50, Protein: 29

How to make it:

1. Combine all of your dried spices together and rub them all over your beef.

2. Place your beef in the bottom of your crock pot and cover with your diced veggies.

3. Turn your crockpot to low and cook for 6-8 hours.

4. When ready to serve, heat up small tortillas in the oven or in a skillet.

Serve topped with lime juice, goat cheese, black beans and cilantro and devour!

Bon Appétit!