Crockpot Mexican Shredded Beef Tacos

Why Make This Recipe

Crockpot Mexican Shredded Beef Tacos are a delicious and easy meal option. The slow cooker makes the beef tender and flavorful without much effort. Whether you’re hosting a gathering or just enjoying a cozy dinner at home, tacos are always a crowd-pleaser. Plus, they are versatile, allowing everyone to customize their toppings.

How to Make Crockpot Mexican Shredded Beef Tacos

Making Crockpot Mexican Shredded Beef Tacos is straightforward. Here’s what you need and how to prepare it.

Ingredients

• 2 lbs beef chuck roast
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans (15 oz), drained and rinsed
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: avocado, cilantro, lime, cheese, sour cream

Directions

1. Place the beef chuck roast in the crockpot.
2. Add the diced onion, minced garlic, diced tomatoes, black beans, cumin, chili powder, paprika, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 8 hours or high for 4 hours.
5. Once done, shred the beef with two forks in the crockpot.
6. Serve the shredded beef in tortillas and top with avocado, cilantro, lime juice, cheese, and sour cream.

How to Serve Crockpot Mexican Shredded Beef Tacos

To serve, fill corn or flour tortillas with the shredded beef. Add your favorite toppings such as avocado slices, fresh cilantro, a squeeze of lime, shredded cheese, and a dollop of sour cream. Enjoy the tacos warm, and feel free to set up a toppings bar for a fun and interactive meal.

How to Store Crockpot Mexican Shredded Beef Tacos

If you have leftovers, store the shredded beef in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. To reheat, simply warm it in the microwave or on the stove until heated through. Prepare fresh tortillas when ready to serve again.

Tips to Make Crockpot Mexican Shredded Beef Tacos

• For extra flavor, consider marinating the beef overnight in spices.
• Searing the beef before adding it to the crockpot can enhance the taste further.
• Adjust the spice level by adding more chili powder or jalapeños to the mixture.

Variation

You can customize this recipe in many ways. Try adding corn or bell peppers for more veggies. Use different beans like pinto beans or kidney beans if you prefer. You can even swap the beef for chicken for a lighter option.

FAQs

1. Can I use a different cut of beef?
Yes, you can use other cuts, but beef chuck roast is recommended for its tenderness and flavor.

2. Can I make this recipe ahead of time?
Yes, you can prepare it a day or two in advance and reheat it when needed.

3. What can I serve on the side?
Consider serving rice, black beans, or a fresh salad to complement the tacos.

Conclusion

Crockpot Mexican Shredded Beef Tacos are a simple and tasty meal that everyone loves. With just a few ingredients and minimal prep, you can enjoy a flavorful dish that satisfies. For more recipes like this, check out Mexican Shredded Beef (and Tacos) – RecipeTin Eats. Don’t forget to explore options like this crockpot spicy queso beef chili for more delicious slow cooker ideas!

Crockpot Mexican Shredded Beef Tacos

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• Author: lydia
• Total Time: 495 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

Delicious and easy Crockpot Mexican Shredded Beef Tacos that are tender and flavorful, perfect for any gathering or cozy dinner.

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Ingredients

Scale 1x2x3x

• 2 lbs beef chuck roast
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans (15 oz), drained and rinsed
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: avocado, cilantro, lime, cheese, sour cream

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Instructions

1. Place the beef chuck roast in the crockpot.
2. Add the diced onion, minced garlic, diced tomatoes, black beans, cumin, chili powder, paprika, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 480 minutes or high for 240 minutes.
5. Once done, shred the beef with two forks in the crockpot.
6. Serve the shredded beef in tortillas and top with avocado, cilantro, lime juice, cheese, and sour cream.

Notes

For extra flavor, consider marinating the beef overnight in spices. Searing the beef before adding it to the crockpot can enhance the taste further. Adjust the spice level by adding more chili powder or jalapeños.

• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg