Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch
Indulge in a flavor-packed experience with these Barbacoa Beef Taco Bowls, featuring tender, slow-cooked beef, crispy hash browns, and a creamy avocado ranch dressing. Perfect for taco nights or casual dinners, this dish combines vibrant flavors and textures that will leave your taste buds dancing. Easy to prepare and endlessly customizable, it’s a meal that promises to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 dried chipotle peppers
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 3 cups frozen hash browns
- 2 ripe avocados
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Taco shells or bowls (for serving)
Instructions
- Blend chipotle peppers, garlic, cumin, salt, and lime juice until smooth to create the marinade.
- Rub the marinade over the beef chuck roast and marinate in the fridge for at least 2 hours or overnight.
- Slow cook the marinated beef on low heat for 8 hours until tender.
- About 30 minutes before serving, cook hash browns in a skillet over medium-high heat until golden brown.
- For the avocado ranch dressing, blend avocados with sour cream, lime juice, cilantro, salt, and pepper until smooth.
- Assemble your taco bowls by layering crispy hash browns at the base, topped with shredded barbacoa beef and drizzled with avocado ranch.
Nutrition
- Serving Size: 1 taco bowl (350g)
- Calories: 640
- Sugar: 3g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Swap beef for chicken or use jackfruit for a vegetarian version. Experiment with spices like chili powder for additional flavor. To achieve extra crispy hash browns, use high-starch potatoes and squeeze out excess moisture before cooking.