As part of the DailyBuzz Food publisher program, I was asked to sample one of Cambell’s Skillet or Slow Cooker Sauces. I realized that if I made a meal with one of the sauces in slow cooker, I would legit have to do nothing to prepare for dinner when I got home from work. And guess what? It worked. This meal took me less time to make after work than a plate of nachos. Boom.
I decided to use the Sweet Korean BBQ Slow Cooker Sauce to make a sweet and spicy taco with beef and sweet potatoes. I put basically all of the ingredients in the slow cooker in the morning. And when I came home, I put them in a tortilla and dinner was served. Why can’t everything in life be this easy? At least on weekdays. I don’t mind if weekends are a bit more difficult.
I didn’t even take step-by-step photos of the making of this dish because I was all about speed. And while I love blogging and photographing, it adds a lot of work and time to my meal-making. Sometimes I feel so free and easy when I’m cooking and not photographing.
This recipe has made me realize that I need to stop abandoning my slow cooker so much. Coming home to dinner is pretty much the best thing ever. And coming home to a perfectly sweet and spicy dinner is the cherry on top. This sauce was wonderful in that it nicely coated the meal and added a sweet touch, without being too sweet or too much. I used the Thai chiles to balance the sweet out and add in a little kick and it worked well.
Sweet Korean BBQ and Sweet Potato Tacos (serves about 8):
- 2 lb. boneless beef chuck
- 2 medium sweet potatoes, peeled and diced into 1” cubes
- 1 large onion, sliced finely
- 1 clove garlic, minced
- 4 Thai red chiles, chopped finely
- 1 package Campbell’s Sweet Korean BBQ Slow Cooker Sauce
- 8 large flour tortillas
- Sour cream
1) Place boneless beef chuck in a slow cooker set to low (you can sear it first if you want…. it’s easy if your slow cooker has a stovetop setting!). Add in sweet potatoes, onions, garlic, and red chiles.
2) Cover with slow cooker sauce.
3) Cover slow cooker and let cook for about 7-8 hours (can also cook on high for 4-5 hours if desired)
4) Remove beef and shred it with a fork before returning it to the slow cooker.
6) Put mixture in the center of a tortilla and top with cilantro and sour cream.
Dinner is served. And I barely had to exert any energy. Which is often a goal of mine when I arrive home from work. Well done. Also, I had so many leftover that it’s quite possible that I won’t have to exert energy for the next few days. Love it when that happens. Hello, couch, please make room for me now.
What shortcuts do you take?
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/.