HEART HEALTHY
Taco Bowls
We love this dish for the super simple prep. And it’s so easy to customize with toppings.
—Hope Wasylenki, Gahanna, OH
Prep: 15 min. • Cook: 7 hours
Makes: 10 servings
1 boneless beef chuck roast(2½ lbs.), cut in half¼ cup beef broth1 Tbsp. canola oil1 small onion, finely chopped1 jalapeno pepper, seeded and finely choppedbr/>1 garlic clove, minced3 tsp. chili powder1½ tsp. ground cumin Dash salt 2 cups canned crushed tomatoes in puree1 cup salsa verde5 cups hot cooked brown rice1 can (15 oz.) black beans, rinsed, drained and warmed1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas
1. Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low for 6-8…
