Slow-Cooker Beef Brisket Tacos

Slow-Cooker Beef Brisket Tacos

Blogger Sarah W. Caron from Sarah's Cucina Bella serves up her favorite Beef Brisket Tacos—sure to be a game-day favorite!

Prep Time

10

Minutes

Total Time

4:10

Hrs:Mins

Makes

8

servings

Brisket
1
large sweet onion, thinly sliced
1
beef brisket (2 1/2 to 3 lb)
Salt and pepper to taste
1
bottle (12 oz) chili sauce
1
tablespoon packed brown sugar
2
teaspoon liquid smoke
Tacos
24
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; (from 8.2-oz package)
1
to 2 cups shredded sharp Cheddar cheese (4 to 8 oz)
1
avocado, pitted, peeled and diced
1
tomato, diced
Old El Paso® Thick ‘n Chunky salsa
  1. In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
  2. In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
  3. Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
  4. Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
  5. To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
When shredding the brisket, remove any fat you come across, including the layer on top.
The onions give a great flavor to the brisket—and also are awesome on the tacos.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.