Slow-Cooked Taco Shredded Beef

Slow-Cooked Taco Shredded Beef

14

"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."

Ingredients

6 h 20 m {{adjustedServings}} servings 200 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
  2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
  3. 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.
  4. 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.

Footnotes

  • Recipe Tips:
  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
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Reviews

14
  1. 16 Ratings

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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 ...

Following the recipe exactly, I found the meat rather tasteless. It definitely needed salt. The chuck roast didn't shred very well but that could just be the kind I got. This recipe wasn't horri...

This is so flavorful and so easy! We use it in hard shell taco's, and also make burritos out of it. VERY yummy!!!!!