Taco Bowls

Directions

1. Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
2. Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks.
3. In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended.
4. For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired.