Pressure Cooker Shredded Beef Lettuce Cups Recipes
SLOW-COOKER SHREDDED BEEF LETTUCE CUPS
The slow cooker is our summertime go-to for cool kitchen cooking. After swim lessons and outdoor activities, it's so nice to come back to a tasty, light dinner. If you can't find Bibb or Boston, green leaf lettuce is less sturdy but can work in a pinch. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next 6 ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours., Remove roast from slow cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes., Serve beef in lettuce leaves. If desired, sprinkle with green onions.
Nutrition Facts : Calories 271 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 642mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
MOO SHU LETTUCE CUPS
I took ordinary ground beef and turned it into a new classic. Sweet and savory flavors that make this dish a dinnertime favorite. We love the meat mixture served in flour tortillas, too! -Christine Keating, Norwalk, California
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 744mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 25g protein.
PRESSURE COOKER SHREDDED BEEF BURRITO FILLING
Create a taco or burrito bar! For a variation, I make beef and bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling.-Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 380 calories, Fat 21g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 553mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
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