Slow Cooker Shredded Beef Tacos

Don’t you just love a slow cooker? I sure do. It’s perfect for all those cozy, warm, winter soups and stews and hearty recipes.  Those things that make you want to curl up with a good book in front of a roaring fire and….whoa…. <insert sound of needle scratching surface of record here>

Winter soups and stews?! Roaring fires?! It’s 95 degrees and 95% humidity for Pete’s sake! What am I talking about!

As much as I love using my slow cookers during the winter, I appreciate them even more during the hot summer months. When I want something that requires long, slow cooking but it’s scorching hot outside, a slow cooker is just the thing. It maintains that nice, even slow heat all afternoon without heating up the kitchen at all. I can make all the slow simmered, long cooking recipes I want using my trusty slow cooker.

Which means it’s ideal for my Slow Cooker Shredded Beef Tacos. This recipe came about more from “have-to” than “want-to” actually. It was created on a day when I needed to get in and out of the kitchen quickly and was literally thrown together off the top of my head. Just a few pantry and freezer ingredients that I thought might go well together, turned out to be incredibly delicious. I hope you’ll try it and enjoy it, too. BeeBop gave it two thumbs up :-)

Add all ingredients for Slow Cooker Shredded Beef Tacos

Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat. Peel and chop the onion roughly and add it on top of the seasoned meat. Add the green chilies with their liquid, the salsa, and water.

Cover and cook on high for 2 hours. Stir. Turn the slow cooker down to low and cook for an additional 3-4 hours.

Shred the beef for Slow Cooker Shredded Beef Tacos

Remove the meat from the slow cooker and, using two forks, shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.

Lightly pickled red onions for Slow Cooker Shredded Beef Tacos

An hour or two before serving, thinly slice the red onion. Combine in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow to stand until ready to serve.

When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish as desired.

Enjoy!

Slow Cooker Shredded Beef Tacos
 
Prep time
Total time
 
Flavorful, slow cooked shredded beef tacos! Use your slow cooker to keep the kitchen cool in the summer heat.
Serves: 12 servings
Ingredients
  • 1 lb. beef (stew meat or roast)
  • 1 tblsp. taco seasoning
  • 1 medium onion
  • 1 4 oz. can chopped green chilies
  • 2/3 cup salsa
  • 1/3 cup water
  • 12 corn tortillas
Garnishes:
  • 1/2 small red onion
  • Pinch of salt
  • Pinch of sugar
  • Red wine vinegar
  • Fresh chopped tomato
  • Fresh cilantro
Instructions
  1. Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat. Peel and chop the onion roughly and add it on top of the seasoned meat. Add the green chilies with their liquid, the salsa, and water.
  2. Cover and cook on high for 2 hours. Stir. Turn the slow cooker down to low and cook for an additional 3-4 hours.
  3. Remove the meat from the slow cooker and, using two forks, shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.
  4. An hour or two before serving, thinly slice the red onion. Combine in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow to stand until ready to serve.
  5. When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish as desired.
Notes
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More slow cooker taco recipes you might enjoy from around the internet:

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Comments

    • says

      They’re great for summer. Especially busy days when you’re on the run. Just throw everything in the slow cooker and have supper ready when you get home!

  1. says

    I love using a slow cooker in the summer, too… it’s perfect for getting those delicious slow-cooked dishes made without heating up the whole house, plus it means I can go outside and enjoy the warm weather while dinner takes care of itself. I mean, who doesn’t love that? :)
    My mom used to have a similar recipe for making fajita filling, but it got lost during a move at some point. Can’t wait to try this one out!

    • says

      Well, I tend to stay inside with the air conditioning going for the majority of the summer, but using the slow cooker sure helps keep the energy bill down. Hope you enjoy the recipe, Isabelle!

  2. Miss P says

    Great idea. I have been using my slow cooker for pulled pork this summer. Might be time to expand to beef!

    By the way – 98 degrees here this afternoon….. and, that means lightning. Fairly impressive.

    Miss P

    • says

      I love doing a pork shoulder for pulled pork in the slow cooker. Best way to get it nice and tender, I think. We weren’t quite as hot as you but we’ve had storms every day this week. Lightning and hail!

  3. says

    I LOVE TACOS. I eat them more than anything else on the planet. I’m going to make these tacos tomorrow and add pickled radish to the onion and go to town! Thankyou for sharing!

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