If I could only eat one food for the rest of my life, Taco’s would be a top contender! We eat a lot of tacos around here. Chicken, beef, pork, veggie there’s a taco out there that everyone can love!
I recently asked hubs what kind of taco he would like me to cook and he said he wanted a shredded beef taco. I have awesome recipes for some of the best tacos on the planet. In the mood for chicken? You can find the recipe here for some of the tastiest.
Looking for tasty turkey tacos? Check out this recipe here. Maybe you are in the mood for a vegetarian option? Check out this tasty sweet potato option here.
Of all the taco recipes I have, I didn’t have a shredded beef taco recipe. What?!?! So I decided to experiment and made my own recipe. And it turned out to be delicious! I admit it may be one of my all time favorites!
Not only is it super tasty, its also super easy to make. That’s a win – win in my opinion!
To start, chunk up a 2-3 pound chuck roast trim off excess fat and place in the bottom of a slow cooker.
Top with a can of diced green chiles, an envelope of taco seasoning mix and enough beef broth to cover the meat in the slow cooker.
Stir to combine ingredients.
Cover and cook for 8-9 hours on low.
When meat is tender remove from slow cooker and shred using a couple of forks.
Return the shedded beef to the slow cooker and continue to cook on low while you prepare your favorite taco toppings and fry up the corn tortilla taco shells.
Cooking a larger roast ensures leftover shredded beef that you can use to make another meal. This beef is great in burritos, enchiladas or nachos. Yes you can have nachos for dinner, no judgement here!
Take your taco’s to a whole new level and ditch the hard taco shells in the box and fry up your own in just a few minutes. It will take ordinary taco’s to a whole new level. Total taco game changer!
Heat about 1/4 inch of vegetable oil in a skillet. Once the oil is hot, gently lay a corn tortilla into the hot oil and fry on one side for about 30-45 seconds. You want it to just start to crisp up, but not brown. It will get too tough and chewy if you overcook it, so keep a close eye on it. Practice makes perfect. Once you do this a few times you will get the hang of it and easily tell when they are cooked just right and need to be flipped to cook on the other side.
Turn the tortilla and fold it in half with a pair of tongs. Continue to fry it until the tortilla starts to brown just a tiny little bit on both outside halves. Using tongs, remove the cooked shell from the oil, allowing the excess oil to drip back into the skillet.
Place the tortilla on a paper towel lined platter and sprinkle the outsides with a generous sprinkling of grated Parmesan cheese. For extra cheesy shells, open the tortilla and sprinkle the inside with a little extra Parm too. YUM!
Once you master this technique you will never go back to eating tacos with the hard shells out of a box ever again!
Serve tacos with fresh homemade salsa. Check my all time favorite salsa recipe here.
If you love guacamole you can easily make some from scratch. It’s such a healthy accompanyment to the meal and really easy to make. You can find my favorite recipe here.
Wash it all down with a tasty Beer-ga-rita. You can find the recipe for it here.
Round out the meal with a side of restaurant style Spanish rice. Click here for the recipe. Or pair with my favorite refried bean recipe. You can find the recipe here.
Slow Cooker Shredded Beef Tacos
- 2-3 lb chuck roast
- 1 envelope taco seasoning mix
- 4 oz. can diced green chiles
- Beef broth
Place all ingredients in a slow cooker. Cover an cook on low for 8-9 hours.
Make sure you have enough broth to cover the meat. You can add water if needed.
Shred beef and use for tacos, or burritos, or enchiladas or nachos.
I was pleasantly surprised by how tasty these tacos were. I think they are my new favorite. Give this recipe a try, you won’t be sorry!
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