Slow Cooker Shredded Beef Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
12 servings
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Calories
165 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Shredded Beef Tacos
Description
Slow Cooker Shredded Beef Tacos combine stew meat or chuck roast with taco seasoning, chopped onions, canned green chilies, and salsa cooked slowly until the beef is tender enough to shred. The cooking process involves an initial high-heat phase followed by longer slow cooking on low to develop flavor and tenderness. The inclusion of marinated red onions made with red wine vinegar, salt, and sugar lends brightness and crunch to the tacos. Corn tortillas are heated before serving and topped with fresh tomatoes and cilantro to complement the rich beef filling. This taco recipe balances slow-cooked tenderness with fresh, crisp garnishes for a classic Tex-Mex style dish.
The shredded beef has a moist texture infused with the spices and salsa, enhanced by the natural acidity of the marinated onions. This recipe works well when prepared partially ahead by marinating the beef in its seasonings to deepen flavor. Leftovers store well in the refrigerator or freezer, and reheating can be done in the oven or microwave. Serving ideas include assembling tacos with toppings or using the shredded beef in burritos or enchiladas.
The notes recommend storing leftovers up to four days refrigerated or freezing up to three months. To save time, the meat and seasonings can be combined in advance and marinated before cooking in the slow cooker.
Ingredients
- 1 pound beef (recommend using stew meat or chuck roast)
- 1 tablespoon taco seasoning
- 1 onion roughly chopped, medium
- 4 ounces green chilies canned, chopped
- ⅔ cup salsa (your choice of hot, medium, or mild)
- ⅓ cup water
- 12 corn tortillas
For the Onions:
- ½ red onion small
- Pinch salt
- Pinch sugar
- red wine vinegar
Garnishes:
- tomato fresh, chopped
- cilantro fresh
Instructions
- Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat.
- Peel and chop the onion roughly and add it on top of the seasoned meat.
- Add the green chilies with their liquid, the salsa, and water.
- Cover and cook on high for 2 hours.
- After two hours, stir the mixture and turn the slow cooker down to low. Cook for an additional 3-4 hours.
- Remove the meat from the slow cooker and use two forks to shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.
- An hour or two before serving, thinly slice the red onion. Combine it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow it to stand until ready to serve.
- When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish with the marinated red onions, chopped fresh tomatoes, and fresh cilantro.
Notes
- Leftovers keep well in an airtight container for up to 4 days in the fridge or 3 months frozen.
- Reheat gently in the oven or microwave to retain moisture.
- For make-ahead convenience, marinate the beef with all ingredients in a zip-top bag up to 24 hours before slow cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 165kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 194mg | 8% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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