Thursday, October 17, 2013

Crock Pot Korean BBQ Tacos

Campbell's has recently came out with these new slow cooker sauces.  And of course, I had a coupon to try them.  I quickly grabbed the Korean BBQ sauce......simply because of the recipe on the back.  Per the directions on the pack, I placed my beef roast into my crock pot, and poured the Campbell's sauce over the top.  Night one we enjoyed the beef served with rice and with sauteed peppers, but night two we enjoyed the recipe on the back......Korean tacos.....but with my own twist of course!

By the time the beef was done cooking (8 long hours later), the beef was shredded and covered in delicious sauce.......which was perfect for tacos!  So here is what I did on day two:

Since the meat is cooked and flavored, you only need to heat it up for the tacos.

For the slaw....cabbage (I used 1/2 a head), carrots (1-2 carrots), red bell pepper (1 large pepper).

Thinly slice all of the ingredients and toss together.  This will act like your lettuce for your tacos.

I also thinly sliced onions and green onions to add to our tacos.

For the sauce....I mixed together 1 1/2 cup of sour cream, 1/4 cup of sweet chili sauce, and 1 tsp. of sesame oil.  That simple!  The sauce is creamy and sweet which helps to counter the tangy meat and red peppers.

Where is the rest of the recipe?????  That's it!  Simple, right?  We served our tacos on regular tortillas (meat, slaw, onions, and sauce).  We enjoyed out meat with fresh veggies sauted in a bit of soy sauce and sesame oil, and brown rice.

We have yet to try the other sauces Campbell's has to offer, but after trying the Korean BBQ, I am sure the others will be tasty!

This leftover meal took me less than 30 minutes to prepare (which was mainly because of the rice).  Super simple, and super tasty! 

Check out my original post over at my food blog!

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