Description
Indulge in the rich, savory flavors of Crockpot Mexican Shredded Beef Tacos. Tender chuck roast slow-cooked with aromatic spices transforms into a delicious filling for tacos, burritos, or nachos. Perfect for Taco Tuesdays or any gathering, this easy recipe will impress your friends and family without keeping you in the kitchen for hours. Get ready for a fiesta of flavors that will leave everyone asking for seconds!
Ingredients
Scale
- 2 lbs chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Juice of 1 lime
- 8 corn or flour tortillas
- Your favorite toppings (cilantro, avocado, salsa, cheese)
Instructions
- Chop the onion and mince the garlic.
- Heat a skillet over medium-high heat and sear the chuck roast on all sides until browned.
- In a crockpot, combine the seared roast, onions, garlic, chili powder, cumin, lime juice, and beef broth.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once tender, shred the beef with two forks.
- Serve in taco shells with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (152g)
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg