“Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tail-gating or casual family dinners.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 16 tacos
Directions
- Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
- Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
- Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.
Nutrition
Amount Per Serving (16 total)
- Calories
- 200 cal
- 10%
- Fat
- 12.8 g
- 20%
- Carbs
- 11 g
- 4%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"getting ready to eat it but so far the meat is delicious. I just wanted to add that the meat reached 170 degrees in 4 hours on low. So I went ahead and rested the meat like the recipe says, and shredd..." See moreed. and kept on warm until dinnertime. I have only tasted the meat, but like I said, I think this will be a good keeper! I rated only 4 stars because I haven't actually tried it as a taco yet."
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