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Slow-Cooker Beef Tamale Bowls
Slow-Cooker Beef Tamale Bowls
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Prep Time:
5 minutes
Total Time:
4 hours 30 minutes
Indulge in tender slow-cooked beef with creamy polenta for a comforting and effortless meal.
Ingredients:
  • Fresh cilantro
  • Crushed tortilla chips
  • 2 lb beef flank steak
  • 1 packet (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
  • 1/2 can (28 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 1/2 cups canned black beans
  • 4 cups water
  • 1 cup quick-cooking dry polenta
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • 1 avocado, peeled, pitted, mashed with salt and pepper
  • 1 cup shredded Mexican cheese blend (4 oz)
Instructions:
  • Place beef, taco seasoning mix, and enchilada sauce in the slow cooker. Add onion and bell peppers on top. Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours.
  • Take out the beef and shred it using two forks. Transfer the bell peppers and onions to a plate. Return the shredded beef to the slow cooker and add the beans. Keep cooking on the Low heat setting.
  • Bring water to a boil in a high-sided skillet, then reduce heat to medium. Gradually whisk in polenta and cook for 15 to 20 minutes, stirring often, until the polenta is creamy and thick. Keep warm, and right before serving, mix in Cheddar cheese, butter, salt, and pepper. If needed, add a tablespoon of butter or milk to adjust the consistency.
  • Plate the polenta and top it with shredded beef, bell peppers, onions, mashed avocado, Mexican cheese blend, cilantro, and crushed tortilla chips.

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