Craving tacos without the carbs? These Birria Taco Bowls are rich, smoky, and packed with protein.

They’re low carb and Weight Watchers friendly! It’s also a high protein meal that will help keep you full for hours.

You can make it in the crockpot, Instant Pot, or stovetop.

The Ingredients

Lean Beef: Provides high-quality protein and essential nutrients like iron and B vitamins while keeping saturated fat low. Use lean beef stew or trimmed chuck roast.

Cauliflower Rice: A low-carb, high-fiber alternative to traditional rice that helps you stay full and satisfied.

Reduced-Sodium Beef Broth: Helps manage sodium intake without sacrificing flavor, keeping your blood pressure in check.

Apple Cider Vinegar: Adds a tangy brightness that balances the richness of the beef and sauce.

Chipotle Peppers in Adobo: Bring deep, smoky heat and that signature birria kick.

Tomato Sauce: Gives it a smooth, rich texture and helps all of the spices blend together.

Chili Powder, Cumin, Oregano, Cinnamon: These seasonings add lots of flavor without extra calories or carbs.

Click here to track the points on your Weight Watchers app. There are 11g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.

How to Make Birria Taco Bowls

For the Instant Pot:

Set Instant Pot to sauté and heat olive oil. Cook the onion and garlic for 2–3 minutes.

Add beef and lightly sear on all sides.

Add remaining birria ingredients. Seal lid and cook on high pressure for 35 minutes. Natural release for 10 minutes.

Shred beef with forks and return to the juices.

For the slow cooker:

In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2–3 minutes until fragrant. Add beef and lightly sear on all sides.

Transfer everything to the slow cooker. Add the reduced-sodium beef broth, tomato sauce, apple cider vinegar, and all seasonings (chili powder, cumin, oregano, salt, pepper, and cinnamon). Stir in the chipotle peppers in adobo.

Cook on low 7-8 hours or high 4-5 hours. The beef should be very tender and easy to shred.

Remove the beef from the slow cooker and shred it with two forks. Return it to the sauce and stir to coat with the broth.

For the Stovetop:

In a pot, heat the olive oil. Add onion and garlic, cook until soft. Add the beef and lightly sear on all sides.

Cover and simmer on low for 1.5 to 2 hours, until the beef is tender. Remove the beef and shred it with two forks. Return it to the sauce and stir to coat with the broth.

Assembling the Bowls:

Add cauliflower rice to each bowl, top with birria beef, and garnish with diced tomatoes, onion, cilantro, lime, and cheese.

Serving Suggestions

Use the birria beef for meal prep. Store the shredded beef in the broth for up to 4 days in the fridge.

Crumbled cotija, sliced radishes, or pickled onions elevate flavor without extra carbs.

Turned the birria beef into a lettuce wrap. Serve the beef in lettuce leaves and add your toppings.

Ingredients

For the Birria Beef:

1 lb. lean beef stew or trimmed chuck roast (cut the chuck roast into 4-5 pieces)
1 teaspoon olive oil
1 small onion
2 cloves garlic, minced
1 1/2 cups reduced-sodium beef broth
8 oz. tomato sauce
2 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1-2 chipotle peppers in adobo
1/4 teaspoon cinnamon
Salt and pepper, to taste

For the Bowls:

3 cups cooked cauliflower rice
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1 lime, cut into wedges
1/2 cup reduced-fat Mexican cheese, shredded
Optional: fat-free Greek yogurt or sour cream

Instructions

For the Instant Pot:

Set Instant Pot to sauté and heat olive oil. Cook the onion and garlic for 2–3 minutes. Add beef and lightly sear on all sides.
Add remaining birria ingredients. Seal the lid and cook on high pressure for 35 minutes. Natural release for 10 minutes.
Shred the beef with two forks and return to the broth.

For the Slow Cooker:

In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until fragrant. Add beef and lightly sear on all sides.
Transfer everything to the slow cooker. Add the reduced-sodium beef broth, tomato sauce, apple cider vinegar, and all seasonings (chili powder, cumin, oregano, salt, pepper, and cinnamon). Stir in the chipotle peppers in adobo.
Cook on low 7-8 hours or high 4-5 hours. The beef should be very tender and easy to shred.
Remove the beef from the slow cooker and shred it with two forks. Return it to the sauce and stir to coat with the broth.

For the Stovetop:

In a pot, heat the olive oil. Add onion and garlic, cook until soft. Add the beef and lightly sear on all sides.
Cover and simmer on low for 1.5 to 2 hours, until the beef is tender. Remove the beef and shred it with two forks. Return it to the sauce and stir to coat with the broth.

Assembling the Bowls:

Add 3/4 cup of cauliflower rice to each bowl, top with birria beef, and garnish with diced tomatoes, onion, cilantro, lime, and cheese.

Notes

NUTRITION INFORMATION:

1 of 4 servings (There are 11g net carbs per serving)

268 calories, 9g total fat, 2g saturated fat, 727 mg sodium, 15g total carbohydrate, 4g dietary fiber, 6g sugars, 8g protein (myfitnesspal.com)

Here are some more low carb, Weight Watchers friendly recipes:

Mexican Chicken Skillet

Chicken Piccata

Chicken Taco Bowls

Chicken Tortilla Soup

Click here to see more low carb recipes.

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!