A delicious Taco Dinner made with a sweet and spicy beef mixture that is slow cooked in Campbell’s Sweet Korean BBQ Slow Cooker Sauce.
You know how you daydream about having a clean house every day? And dinner and a cake made from scratch?
Well. That’s total reality around here. House is impeccable and I have 3-layer cakes waiting for dessert.
Um, only that’s SO not completely true! Layered cakes?! Pshhht!
Can I be honest? This month, the one that just zoomed past us, was in.sane. Busy, busy, busy. At times, I didn’t know if I was coming or going. New school, new house, moving, shopping for things that didn’t involve shoes or handbags, etc… I am telling you, it was ridiculous. It still is.
As it happens, and because I like to be ahead of the game, I had purchased a variety of Campbell’s Dinner Sauces to help me out on those busy days with fast, yet delicious results.
One of our favorite meals involves chicken, mushrooms and marsala wine, otherwise known as Chicken Marsala. I got so excited to see that one of Campbell’s Skillet Sauces was Marsala with Mushrooms and Garlic! Garlic, people! That’s a lifesaver. We don’t do dinner without garlic. Oh! They also have Scampi Skillet Sauce, Thai Green Curry, and Toasted Sesame.
But for the really, really busy days, I stocked up on their incredibly flavorful slow cooker sauces. I can always appreciate a meal that involves the slow cooker, especially when all I have to do is place the meat inside the crock pot and pour delicious Sweet Korean BBQ Slow Cooker Sauce all over it. Of course they didn’t stop at just that one sauce. Their Slow Cooker Sauces also include:
- Tavern Style Pot Roast
- Apple Bourbon BBQ
- Hawaiian Luau
- Mexican Red Chile Taco
- Moroccan Spiced Stew
The day I made these tacos, I cooked about 2 or 3 pounds of Beef Chuck Roast in the slow cooker. We only had about 4 hours until dinner time and, because of our busy schedules, this was truly a blessing. My husband isn’t a fan of meat, but all that changes when you serve the saucy meat inside a flour tortilla with some pretty, colorful lettuce and a good spread of sour cream… topped with hot sauce.
I have to tell you that, apart from being so convenient, the sauces are also very tasty. The only thing you have to do is add your favorite meat or vegetables, and you have a delicious meal to serve over some pasta, rice, or even stuffed inside taco shells. There are so many possibilities. One thing I found truly surprising about the Campbell’s Sauces was the ingredient list. There isn’t a single thing on that list that I do not recognize or cannot pronounce.
Now I am going to stop daydreaming about dinner and start cooking. I’m looking at the Apple Bourbon BBQ Slow Cooker Sauce for tomorrow night’s din din! Or maybe I should go with the Toasted Sesame Skillet Sauce. Orrrr, how about the Hawaiian Luau Slow Cooker Sauce?! Oh that sounds SO GOOD! I’m so indecisive… and hungry.
If you find yourself thinking about dinner longer than it takes to make it, go pick up a few of these delicious sauces and prepare a quick and flavorful homemade meal.
- 1 large yellow onion, thinly sliced
- 3-pounds boneless beef chuck
- 1 pouch (13-oz.) Campbell's Slow Cooker Sweet Korean BBQ Sauce
- 8 to 10 flour tortillas
- ½ cup sour cream
- 3 cups lettuce
- 1 carrot, shredded
- 1 cup shredded red cabbage
- Place onions, beef, and Campbell's Slow Cooker Sweet Korean BBQ Sauce in the crockpot.
- Cover and cook on LOW for 7 to 8 hours, or until beef is fork-tender. You can also cook it on HIGH for 4 to 5 hours.
- Remove beef and shred it.
- Mix it together with the sauce and onions.
- Prepare your tacos by spreading a tablespoon of sour cream on each tortilla.
- Add lettuce, shredded carrots, and cabbage.
- Top with meat mixture and serve immediately.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.
Disclaimer: This is a sponsored post, but all opinions are 100% mine.