Slow Cooker Shredded Beef Tacos
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
10 hrs
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Total Time
10 hrs 30 mins
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Servings
8
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Calories
670 kcal
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Course
Main Course
Slow Cooker Shredded Beef Tacos
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Slow Cooker Shredded Beef Tacos are made with tortillas filled with shredded roast beef stewed in enchilada sauce, onions, queso fresco, and cilantro.
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Ingredients
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder, or 1 bouillon cube
- 1 can (28 ounces) enchilada sauce
- 25-30 small (4 ½ inches each) taco tortillas, flour or corn
- 1 white onion, finely diced (about 1 cup)
- 1 cup queso fresco
- 2 tablespoons cilantro, minced
- lime, for garnish
Instructions
- To a large cast-iron skillet over medium-high heat, add oil.
- Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).
- Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
- Cover and slow cook on low for 10 hours.
- When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.
- Preheat a skillet to medium-high heat.
- Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.
- Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.
Notes
- Enchilada Sauce recipe
- Queso Fresco recipe
- Homemade Flour Tortilla recipe
Nutrition Information
Show Details
Calories
670kcal
(34%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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