Slow Cooker Beef Taco Bowls – FBD
These Beef Taco Bowls are packed with ground beef, red pepper, Poblano pepper, and spices cooked in a slow cooker with a small amount of rice. Topped with sliced olives, green onions, and Cotija Cheese, this recipe is low in carbs with only 14 net carbs and 40 grams of protein!
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This recipe for Slow Cooker Beef Taco Bowls uses just one cup of uncooked rice along with various low-carb ingredients to make 6 taco bowls. With only 14 net carbs and 40 grams of protein per serving, this recipe is perfect for those looking for a low-carb option. Plus, it cooks in just over two hours in the slow cooker and makes great leftovers!
Originally adapted from a ground turkey version, this recipe has been tweaked to include less rice and more low-carb ingredients. The switch from tomato-avocado salsa to Cotija Cheese also helps reduce the carb content!
Feel free to customize this recipe by using ground turkey or beef, depending on your preference for a delicious slow cooker taco bowl meal!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page for the full recipe with ingredient amounts.)
Why is it important to use extra-lean ground beef for the Slow Cooker Beef Taco Bowl?
Using 93/7 ground beef is recommended to avoid a strong beef fat flavor that can overpower the dish when using 80/20 ground beef.
What are Poblano Peppers?
Poblano Peppers are mild chile peppers with a pleasant flavor, originally from the Puebla region of Mexico. In the U.S., they are sometimes known as Pasilla Peppers.
Why do I use Ben’s Original Rice for this recipe:
Ben’s Original Rice is used in this recipe for its slightly lower carb content compared to other types of white rice. It is also noted to have more fiber and protein than regular white rice.
What is Cotija Cheese?
Cotija Cheese is an aged Mexican cheese made from cow's milk. With only 4.8 net carbs per cup, it adds a delicious touch to the Beef Taco Bowls.
What other toppings can you use for the Beef Taco Bowls?
Feel free to use any type of grated or Mexican blend cheese as an alternative to Cotija. Other low-carb toppings like sour cream, avocado, or sliced radishes can also be added for a Mexican twist.
What size slow cooker did I use for the Beef Taco Bowls?
A 3.5 Quart Slow Cooker was used for this recipe, but any similar size will work just fine. Check out Slow Cooker Recipes for more ideas using a CrockPot!
How to make Slow Cooker Beef Taco Bowls:
(This is only a summary of the steps for the recipe; please scroll down for the complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page for the full recipe.)
- Heat oil and brown ground beef, breaking it apart as it cooks. Chop onions during this time.
- Once beef is browned, add onions and cook for 3-4 minutes. Combine beef and onions, then reduce heat.
- Stir in Pace Picante Sauce and simmer until most liquid evaporates. Meanwhile, chop red bell pepper and Poblano pepper finely.
- Add seasoned meat mixture to the slow cooker with red pepper, Poblano pepper, Ben’s Original Long Grain White Converted Rice, low-sodium chicken broth, Kalyn’s Taco Seasoning, and Spike Seasoning.
- Cook on HIGH for approximately 2 hours and 15 minutes until hot and rice is tender.
- While the taco bowl cooks, slice the olives and green onions after draining the olives.
