Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa
INGREDIENTS
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Ingredients for Slow Cooker Beef:
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2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before it was trimmed.)
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1 T Kalyn's Taco Seasoning (or your favorite Southwestern spice blend)
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2-3 tsp. olive oil (depending on your pan)
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2 cans (4 oz. can) diced green chiles with juice
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Ingredients for Cabbage Slaw and Dressing:
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1 small head green cabbage
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1/2 small head red cabbage
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1/2 cup thinly sliced green onion
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6 T mayo or light mayo
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4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
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2 tsp. (or more) Green Tabasco Sauce
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Ingredients for the Avocado Salsa:
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2 large avocados, diced
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1 medium Poblano (Pasilla) pepper, diced very small
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1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
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1 T extra-virgin olive oil
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1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you're not a cilantro person)
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