Description
Effortless and flavorful, these Slow-Cooker Mexican Shredded Beef Tacos make for a perfect weeknight dinner that families will love.
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
- Place the beef chuck roast in your slow cooker and season generously with chili powder, cumin, paprika, salt, and pepper.
- Sprinkle the chopped onion and minced garlic over the top of the beef.
- Pour the beef broth over everything.
- Cover the slow cooker and cook on low for about 480 minutes, or until the beef is tender.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and mix with the juices.
- Serve the flavorful beef in taco shells with your favorite toppings.
Notes
For a zesty kick, add fresh lime juice before cooking or top with creamy avocado sauce.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg