Crock Pot Shredded Beef Tacos Recipes

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SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS



Slow Cooker Shredded Beef for Tacos and Burritos image

Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.

Provided by girlcabbie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h5m

Yield 12

Number Of Ingredients 4

1 (4 pound) boneless beef chuck roast
2 (1 ounce) packages taco seasoning
1 onion, halved and sliced
1 teaspoon seasoned salt, or more to taste

Steps:

  • Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
  • Cook on Low 8 to 10 hours.
  • Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g

NO FUSS SHREDDED BEEF TACOS



No Fuss Shredded Beef Tacos image

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  • Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  • Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  • Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY



Slow Cooker Barbacoa-Style Beef Tacos Recipe by Tasty image

These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.

Provided by Scott Loitsch

Categories     Dinner

Time 8h30m

Yield 8 servings

Number Of Ingredients 21

3 lb beef chuck roast
pepper, to taste
salt, to taste
oil, a drizzle
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons dried oregano
¼ teaspoon ground cloves
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
3 bay leaves
flour tortilla, or corn tortillas
rice, cooked
pico de gallo
shredded cheese
sour cream
guacamole
fresh cilantro leaf
avocado, sliced

Steps:

  • Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
  • Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
  • In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
  • Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
  • Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
  • To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram

SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER



Shredded Tri-Tip for Tacos in the Slow Cooker image

This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'

Provided by Wendy Stevens

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h15m

Yield 12

Number Of Ingredients 12

cooking spray
1 (3 pound) beef tri-tip roast, fat layer left untrimmed
2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning®), or to taste
2 tablespoons olive oil
2 tablespoons minced garlic
2 onions, chopped
2 teaspoons ground ancho chile pepper
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 ½ cups white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
  • Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
  • Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
  • Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g

CROCK POT SHREDDED BEEF TACOS



Crock Pot Shredded Beef Tacos image

Make and share this Crock Pot Shredded Beef Tacos recipe from Food.com.

Provided by Kathy J.

Categories     Mexican

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless chuck roast
1 medium onion, diced
1 cup water
1 (1 1/2 ounce) package taco seasoning mix
1 (16 ounce) jar pace hot sauce
3 large jalapenos (fresh or pickled)
1 (12 count) package taco shells
shredded lettuce
chopped tomatoes
shredded cheddar cheese
sour cream

Steps:

  • 1. Place beef and onion in slow cooker.
  • 2. Combine water, Pace and seasoning mix in small bowl.
  • 3. Pour over beef and onion.
  • 4. Place Jalapeno's on top of roast and mix.
  • 5. Cook on LOW for 6-8 hours or until tender.
  • 6. Shred beef with two forks or a hand mixer works super
  • 7. Place beef in large bowl.
  • 8. Fill warmed taco shells with beef mixture.
  • 9. Top with lettuce, tomato, cheese, and sour cream.

Nutrition Facts : Calories 231.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 56.1, Sodium 2083.7, Carbohydrate 17.8, Fiber 2.4, Sugar 2.8, Protein 19.8

MEXICAN SHREDDED BEEF TACOS FOR A CROWD



Mexican Shredded Beef Tacos for a Crowd image

This shredded beef tacos Crock Pot recipe is one of our favorites. I love that is simmer on low for 8 hours and then the whole family can design their own taco just the way they want it. And, it's a huge bonus that these can be wrapped up and taken on the go. I need recipes like this in my life and I think you do, too!

Provided by Kate

Categories     Main Course

Time 8h10m

Number Of Ingredients 11

1 white onion (diced)
3 lb beef chuck roast
1 cup beef broth
4 oz tomato paste
1 tsp ground cumin
1 T ground mild chili powder
1/2 tsp salt
12 tortillas
cotija cheese
cilantro
diced onions

Steps:

  • Lay onions in a 6-Quart Crock Pot
  • Lay chuck roast over onions
  • Combine the beef broth, tomato paste and seasonings in a measuring cup.
  • Pour broth mixture over chuck roast and cook on high for 4 hours or low for 8 hours.
  • Once meat is cooked, shred with two forks in the tomato and broth mixture.
  • Put beef on tortillas and top with toppings of your choice.

Nutrition Facts : Calories 1000 kcal, ServingSize 1 serving

SHREDDED BEEF SOFT TACOS (CROCK POT)



Shredded Beef Soft Tacos (Crock Pot) image

Make and share this Shredded Beef Soft Tacos (Crock Pot) recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 10h10m

Yield 8 tacos, 4-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs top sirloin steaks or 1 1/2 lbs sirloin tip roast, all visible fat removed
3 cups chopped sweet onions or 3 cups yellow onions
1 cup chopped green bell pepper
2 fluid ounces dry red wine (regular or nonalcoholic)
4 ounces reduced sodium ketchup
2 tablespoons cider vinegar
6 garlic cloves, minced or 1 tablespoon instant minced garlic
2 teaspoons low-sodium beef bouillon cubes
2 bay leaves
3/4 teaspoon liquid smoke
1 teaspoon ground cumin, divided
1/2 teaspoon red hot pepper sauce
1/4 teaspoon pepper
1 teaspoon dark brown sugar or 1 teaspoon light brown sugar
64 inches fat-free flour tortillas or 8 low-fat flour tortillas

Steps:

  • Put meat in slow cooker.
  • Add onions and bell pepper.
  • In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
  • Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
  • Shred meat using two forks, and return it to slow cooker.
  • Discard the bay leaves.
  • Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
  • Warm the tortillas according to package directions.
  • Spoon the meat mixture along the center of a tortilla.
  • If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
  • Roll and repeat with remaining tortillas.
  • Serve immediately.

SLOW COOKED SHREDDED BEEF TACOS



Slow Cooked Shredded Beef Tacos image

Make and share this Slow Cooked Shredded Beef Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless beef chuck roast
1 medium onion, sliced
1 cup water
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar taco sauce
1 (7 ounce) can diced green chilies
1 package taco shell (12)
shredded lettuce
chopped tomato
shredded cheddar cheese
sour cream

Steps:

  • Place beef and onion in slow cooker.
  • Combine water and seasoning mix in small bowl.
  • Pour over beef and onion.
  • Cook on LOW for 6-8 hours or until tender.
  • Shred beef with two forks.
  • Place beef in large bowl.
  • Stir in taco sauce and chiles.
  • Fill warmed taco shells with beef mixture.
  • Top with lettuce, tomato,cheese, and sour cream.

AWESOME SHREDDED BEEF BURRITOS OR TACOS (CROCK POT)



Awesome Shredded Beef Burritos or Tacos (Crock Pot) image

This recipe is so easy and the shredded beef makes fantastic filling for burritos or tacos. I buy can of enchilada sauce to smother the burritos with and then top with shredded lettuce, tomatoes, onions, sour cream, shredded cheese and of course my own homemade salsa Recipe #239651. My Father declares them "better than restaurant burritos".

Provided by Sooz Cooks

Categories     Easy

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs beef roast (I use whatever is on sale)
1 (1 ounce) packet Ortega taco seasoning
1 (15 ounce) can diced tomatoes with green chilies (I use diced tomatoes with jalapenos)
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • Place roast in crock pot.
  • Sprinkle with taco seasoning, salt and pepper.
  • Top with diced tomatoes.
  • Cook on low 8-10 hours.
  • Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
  • Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.

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