Shredded Beef Chilli Taco Bowls Recipe

In a large skillet, heat some oil over medium heat. Add the shredded beef, onion, and garlic. Cook until beef is browned and onion is softened.

Transfer the beef mixture to a slow cooker. Add the diced tomatoes, kidney beans, black beans, green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine.

Cover and cook on low heat for 4-6 hours, or until beef is tender and flavors are well blended.

While the beef is cooking, preheat your oven to 350°F (175°C). Place taco bowls or tortillas on a baking sheet and bake for about 10 minutes, or until crispy.

Once the beef is done cooking, remove from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and mix well.

Serve the shredded beef chili in the crispy taco bowls or tortillas. Top with shredded cheese, sour cream, diced tomatoes, and chopped cilantro if desired.