Description
Delicious Slow-Cooker Mexican Shredded Beef Tacos that are perfect for cozy dinners and gatherings, bursting with flavor and easy to prepare.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- Taco shells
- Toppings (e.g., cilantro, lime, avocado, cheese)
Instructions
- In a slow cooker, place the beef chuck roast and season generously with chili powder, cumin, paprika, salt, and pepper.
- Add the chopped onion and minced garlic over the beef, allowing all those flavors to mingle.
- Pour in the beef broth, which will add depth and moisture to your dish.
- Cover and cook on low for 480 minutes, or until the beef is fall-apart tender.
- Once the beef is ready, remove it from the slow cooker and shred it using two forks—watch out for the warm steam!
- Return the shredded beef to the slow cooker and mix it with the savory juices.
- Serve the shredded beef in taco shells, allowing everyone to top their tacos with their favorite goodies.
Notes
Make ahead and store in the fridge overnight for easy meal prep. Great for tacos or burritos!
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg