Slow Cooker Irish Tacos

An Irish Taco, with salty corned beef, crunchy red cabbage, melted Swiss cheese, and a drizzle of tangy thousand island dressing..a combination that is irresistible!

Slow Cooker Irish TacosIt’s officially Fall!! Woohoo! Don’t forget to enter this incredible $500 Amazon Gift Card Giveaway as a way to celebrate and say thanks to you guys!

While everyone else was watching the Emmys last night, I was watching a super cool movie..maybe you’ve seen it, Now You See Me. Magic has never interested me, but this movie was pretty cool, little bit of action, little bit of magic, little bit of bank robbing..you know. Rent it, it was a cool watch!

Slow Cooker Irish TacosSo Irish Tacos…kind of like a Reuben..but not. Think melty Swiss cheese, corned beef, crunchy red cabbage, and tangy thousand island, all wrapped up in a soft taco shell. So simple, but the flavors, oh so perfect.

Slow Cooker Irish TacosIt couldn’t be easier either! Take 5 minutes, not even, to throw your corned beef into the crockpot, crank it on high and go to work or about your day. Come dinner time, pull it out, slightly cook the cabbage, then assemble and devour! It takes minutes to get dinner on the table and I promise everyone will love it! My sister is a pretty picky eater, and she loved them, going back for seconds, AND leftovers!

This less than 30 minute meal should be added to your rotation asap!

Slow Cooker Irish Tacos

Slow Cooker Irish Tacos

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

An Irish Taco, with salty corned beef, crunchy red cabbage, melted Swiss cheese, and a drizzle of tangy thousand island dressing..a combination that is irresistible!

Ingredients

  • 3-4 lb. corned beef
  • 2 cups beef broth
  • freshly cracked black pepper
  • 8 tortillas
  • 1/2 head red cabbage, sliced
  • 2 cups shredded Swiss Cheese
  • Thousand Island Dressing for drizzling

Directions

  1. Place your corned beef in a slow cooker, fat side up, pour in the beef broth about halfway up the side of the corned beef. Grind a few cracks of pepper. Cover and turn on high for 8 hours.
  2. When it's done, transfer to a cutting board, (reserve juices) remove the fat, and shred. It will be fall apart tender!
  3. In a medium sized skillet, over medium heat, add the sliced cabbage and about 1 cup of the leftover broth. Cover and cook for 8-10 minutes, until slightly soft, tossing every 2-3 minutes. (You don't want to completely take the crunch out, just enough so that its not so tough to bite. Cook to your texture preference. Alternatively, you could do this in the slow cooker for a longer period of time.)
  4. To assemble, sprinkle the Swiss cheese on each tortilla, layer with corned beef, cooked cabbage, and a drizzle of thousand island. Devour!

 

 

 

 

 

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