Slow Cooker Carne Picada
This Slow Cooker Carne Picada is easy to throw together and the end result is a delicious, hearty meal that everyone will love.
Servings: 8 Servings
Calories: 247kcal
Ingredients
- 2 pounds carne picada beef
- 3 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 3 tablespoons vegetable or canola oil
- ½ cup water
- 30 ounces fire-roasted diced tomatoes
- 4 ounces chopped green chiles
Instructions
- In a gallon size freezer bag, mix the flour, chili powder, salt, garlic powder, ground cumin, and black pepper.
- Add the carne asada beef, seal the bag, and toss to coat the meat.
- Place a 10 to 12 inch skillet over medium high heat. Add the oil. When the oil is hot, add the beef mixture and press down.
- When the bottom is brown, flip the beef to brown on the other side.
- Transfer the beef to the slow cooker.
- With the skillet still over the heat, add the water and scrape the bottom of the skillet with a wooden spoon to remove any stuck on pieces.
- Pour this liquid over the meat in the slow cooker.
- Mix together the tomatoes and green chiles. Pour over the meat.
- Cover and cook the beef on high for 3 hours or low for 6 hours.
- Serve with a slotted spoon. Use the carne picada for tacos, tostados, or nachos. Top with avocado, sour cream, chopped cilantro, sliced radishes, or shredded cheese.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
For easy clean up you can spray your slow cooker with nonstick cooking spray or use a slow cooker liner.
Nutrition
Serving: 1Serving | Calories: 247kcal | Carbohydrates: 8g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 592mg | Potassium: 431mg | Fiber: 2g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 4mg