Beef Brisket Taco Bowls™

Everything is bigger in Texas… and once you sink your teeth into this bad boy, you will know your Taco Bowls™ are overflowing with classic beef brisket.
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35 Minutes Prep
6 Hours 25 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 onion, halved, sliced thick
  • Small check mark in a circle icon 2 tablespoons chili powder
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 2 teaspoons smoked paprika
  • Small check mark in a circle icon 1 tablespoon salt
  • Small check mark in a circle icon 2 teaspoons pepper
  • Small check mark in a circle icon 3 lb fresh beef brisket (not corned beef), trimmed of fat
  • Small check mark in a circle icon 2 tablespoons packed brown sugar
  • Small check mark in a circle icon 1/4 cup ketchup
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 1 tablespoon apple cider vinegar
  • Small check mark in a circle icon 1/2 cup mayonnaise
  • Small check mark in a circle icon 1 tablespoon fresh lime juice
  • Small check mark in a circle icon 1/2 teaspoon ground cumin
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 3 cups coleslaw mix (from 14-oz bag)
  • Small check mark in a circle icon 1/2 cup chopped red bell pepper
  • Small check mark in a circle icon 1 tablespoon finely chopped jalapeño chile, halved and seeded
  • Small check mark in a circle icon 1 package Old El Paso™ Soft Tortilla Bowls
  • Small check mark in a circle icon Sliced jalapeños, if desired
Preparation
  1. Spray 6-quart slow cooker with cooking spray. Layer onion slices in slow cooker. In small bowl, stir chili powder, 1 teaspoon cumin, the paprika, 1 tablespoon salt and the pepper until blended. Rub into brisket; place in slow cooker. Sprinkle any remaining rub on top of meat. In small bowl, stir brown sugar, ketchup, water and cider vinegar until blended. Pour over brisket.
  2. Cover and cook on Low heat setting 6 to 8 hours or until meat is tender and can easily be sliced.
  3. Meanwhile, in medium bowl, stir together mayonnaise, lime juice, 1/2 teaspoon cumin and 1/4 teaspoon salt. Add coleslaw mix, red pepper and chopped jalapeño chile. Cover; reserve in refrigerator until needed.
  4. Transfer brisket to cutting board; let stand 10 minutes. Discard sauce, or heat as directed in tip. Heat bowls as directed on package. Thinly slice brisket into small slices to fit into bowls; divide among warmed bowls, and top with coleslaw. Garnish with sliced jalapeños.
Expert Tips
  • Short of time? Use prepared coleslaw to top these bowls. Texas brisket is typically served dry, but if a sauce is desired, take remaining liquid from slow cooker after beef is removed, and skim off the fat. In 2-quart saucepan, cook liquid over high heat until reduced to sauce consistency.
Nutrition
Calories490(Calories from Fat230),Total Fat25g(Saturated Fat7g,Trans Fat1/2g),Cholesterol115mgSodium1390mgTotal Carbohydrate25g(Dietary Fiber3g Sugars7g),Protein39g;% Daily Value*:Vitamin A70%;Vitamin C15%;Calcium6%;Iron25%; Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.