Easy keto crock pot short rib taco recipe! Slow cooker

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

Pat dry the short ribs with a paper towel.

Season the short ribs generously with salt and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the short ribs on all sides for about 2 minutes per side until browned.

Prepare the spice mix: combine 1 tsp cumin, 0.5 tsp oregano, and 1 tsp chili powder on a paper plate.

Transfer the seared short ribs to the slow cooker.

Add the diced onion and elephant garlic to the slow cooker with the short ribs.

Cover and cook on low for 8 hours or until the meat is tender and easily shredded.

Once cooked, shred the short ribs with two forks and mix with the cooking juices.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Place a portion of shredded short rib on a slice of cheddar cheese, fold to form a taco shape.

Bake in the oven for 8-10 minutes until the cheese is crispy and golden.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens