Crock Pot Shredded Beef Tacos Recipes

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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

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

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.

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