Description
Delicious and easy Crockpot Mexican Shredded Beef Tacos that are tender and flavorful, perfect for any gathering or cozy dinner.
Ingredients
Scale
- 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
Instructions
- Place the beef chuck roast in the crockpot.
- Add the diced onion, minced garlic, diced tomatoes, black beans, cumin, chili powder, paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 480 minutes or high for 240 minutes.
- Once done, shred the beef with two forks in the crockpot.
- 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