Shredded Beef Chilli Taco Bowls Recipes

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SHREDDED BEEF CHILLI TACO BOWLS



Shredded beef chilli taco bowls image

Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates - just lots of napkins

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course, Supper

Time 6h15m

Number Of Ingredients 12

600ml beef stock
2 tsp ground cumin
2 tsp ground coriander
3 garlic cloves , finely chopped
300ml passata
100g chipotle chilli paste (or tomato purée if you don't want it at all spicy)
1.5 kg piece braising beef
2 x 400g cans black beans or kidney beans, drained but not rinsed
1 lime , juiced
small bunch coriander , chopped
8 large flour tortillas
soured cream or plain yogurt, lime wedges, diced avocado or guacamole, finely sliced red onion, sliced red chilli, sliced radishes, chopped tomato, crumbled feta or grated mild cheddar

Steps:

  • Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
  • Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
  • To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.

Nutrition Facts : Calories 741 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 23 grams sugar, Fiber 15 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium

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

SHREDDED GREEN CHILE BEEF



Shredded Green Chile Beef image

This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings

Number Of Ingredients 12

2 large sweet onions, halved and thinly sliced
4 tablespoons packed brown sugar, divided
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 boneless beef chuck roast (about 3 pounds)
2 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
Mashed potatoes, optional

Steps:

  • Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges

SHREDDED BEEF BURRITO FILLING



Shredded Beef Burrito Filling image

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. -Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 12 servings

Number Of Ingredients 12

5 pounds boneless beef chuck roast, cut into 4 pieces
1/2 cup beef broth
2 tablespoons canola oil
1 medium onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1/8 teaspoon salt
1 can (28 ounces) crushed tomatoes in puree
1 jar (16 ounces) salsa verde
Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Steps:

  • In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 379 calories, Fat 21g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 509mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

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

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