Slow Cooker Shredded Beef Tacos – Super Easy and So Delicious!

Slow Cooker Shredded Beef Tacos

Another one of our family favorites, it is simple to make, and done when you get home in the evening. Just place the beef, seasoning and salsa in the slow cooker and you’re off for the day. The meat is so tender, juicy and easy to shred. Served with fresh lettuce, tomato, avocados, cilantro and a little cheese. I make these really easy “mock” refried beans and Mexican rice to go with it, super simple, super easy!

Serves: 6, two tacos each
Prep Time: 1 minute
Cooking Time: 4 hours on high, 8 hours on low
Difficulty: Easy

1 1/2 pounds beef roast, lean, round sirloin or chuck blade, fat trimmed
1 cup salsa, jarred
1 teaspoon cumin, ground
1/2 cup cheese, jack, reduced fat, or mexican blend
1 tomato(es), large, chopped
2 cups lettuce, romaine, chopped or shredded
1 avocado(s), Haas or any, chopped (optional)
6 green onion(s)
1/2 cup cilantro, fresh, chopped (optional)
12 tortillas, corn

Preparation: Place beef in slow cooker, sprinkle with cumin and top with salsa. Place cover on slow cooker and cook on high for about 4 hours or on low for about 8 hours. Remove beef from slow cooker, remove visible fat, then shred with a fork. Wrap stacked tortillas in a damp paper towel and microwave for 45 seconds until soft. Garnish with cheese, tomato, lettuce, avocado, cilantro and green onions.

Nutrition: Per Serving (2 tacos) About: 410 calories, 19 g fat, 6 g saturated fat, 0 g trans fat, 28 g protein, 33 g carbohydrates, 6 g dietary fiber, 410 mg sodium

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Also Try the Easy Mock Refried Beans

Easy Mock Refried Beans

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