MEXICAN SHREDDED BEEF TACOS FOR A CROWD
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
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
CROCK POT SHREDDED BEEF TACOS
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
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
SHREDDED BEEF SOFT TACOS (CROCK POT)
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
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.
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