Slow-Cooker Mexican Beef Short Rib Taco Bowls

Delicious braised short ribs are well within reach for weeknight dinners, with the help of the slow cooker and handy Old El Paso™ taco bowls!
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30 Minutes Prep
8 Hours 45 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 1 1/2 lb beef short ribs, cut into individual ribs
  • Small check mark in a circle icon 2 tablespoons vegetable oil
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 1 teaspoon ground cumin seed
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ soft flour tortillas
  • Small check mark in a circle icon 1/2 cup Old El Paso™ refried beans (from 16-oz can), warmed
  • Small check mark in a circle icon 2 cups shredded green cabbage
  • Small check mark in a circle icon 1/2 cup crumbled queso fresco
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro leaves
  • Small check mark in a circle icon Lime wedges
Preparation
  1. Coat ribs in vegetable oil. In 10-inch skillet, heat remaining oil over medium-high heat. Cook ribs, fattiest side down first, on all sides 2 to 3 minutes on each side, until browned.
  2. In 3 1/2- or 4-quart slow cooker, mix enchilada sauce, taco seasoning mix and cumin. Add ribs to mixture in slow cooker, and turn to coat. Cover; cook on Low heat setting 8 to 10 hours or until meat is very tender.
  3. Transfer ribs to cutting board. Transfer 1/4 cup braising liquid to medium bowl. Remove bones and any pieces of fat and cartilage from ribs, and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
  4. Heat bowls as directed on package. Divide refried beans among bowls. Top with cabbage. Divide shredded beef among bowls. Top with queso fresco and cilantro. Serve with lime wedges.
Expert Tips
  • Beef short ribs have a piece of cartilage on the outside that doesn’t break down even after hours of slow cooking. Be sure to peel off that piece, and discard before shredding the meat.
  • For this recipe, ask your butcher for traditional English-style ribs instead of the thinner Korean-style ribs.
Nutrition
Calories 350 (Calories from Fat 190); Total Fat 22g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 65mg; Sodium 690mg; Potassium 240mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 19g % Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 10%; Iron 10% Exchanges: 1 Starch, 1/2 Vegetable, 2 Lean Meat, 3 Fat Carbohydrate Choices: 1