These Slow Cooker Shredded Beef Tacos make a hearty and delicious dinner for busy weeknights! They're full of Tex-Mex flavors and are sure to be a family favorite.
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 85 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 :-)
How to Make 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.
Remove the meat from the slow cooker. Using two forks, pull the meat until it's thoroughly shredded. Return the shredded meat to the slow cooker and continue cooking for another 30 minutes.
An hour or two before serving, thinly slice the red onion. Place it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow the onions to stand in the vinegar mixture until ready to serve.
When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish with the marinated red onions, fresh tomato, and fresh cilantro .
More Recipes You'll Love ...
- Slow Cooker Bread Pudding
- Farmers Market Tacos
- Slow Cooker Southwestern Pork Stew
- Carne Asada Tacos
- Machaca Burritos
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Slow Cooker Shredded Beef Tacos
Ingredients
- 1 lb beef (recommend using stew meat or chuck roast)
- 1 tbsp taco seasoning
- 1 medium onion roughly chopped
- 4 oz canned chopped green chilies
- ⅔ cup salsa (your choice of hot, medium, or mild)
- ⅓ cup water
- 12 corn tortillas
For the Onions:
- ½ small red onion
- Pinch of salt
- Pinch of sugar
- Red wine vinegar
Garnishes:
- Fresh chopped tomato
- Fresh cilantro
Instructions
- 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.
- 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.
- 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 with the marinated red onions, chopped fresh tomatoes, and fresh cilantro.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on June 20, 2014.
Brenda @ a farmgirl's dabbles says
Beautiful! I could eat a dish like this every single week!
Kelly says
These look amazing, Lana! Thanks for sharing. Love a good slow cooker recipe. xo
Lana Stuart says
Thanks, Kelly. They are pretty darned good if I do say so myself!
Nutmeg Nanny says
I love using my slow cooker in the summer. The meat turns out great and it doesn't heat the house. It's a win win!
Nikki @NikSnacks 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!
Lana Stuart says
Yes, radish would be a fantastic addition! Even cabbage would be good, too. Lots of freshness and crunch.