Slow Cooker Shredded Beef Tacos is a hearty and delicious dinner for busy weeknights! It’s full of Tex-Mex flavors and is 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 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 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 as desired.
Enjoy! [i]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.[/i]
[i]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.[/i]
More slow cooker taco recipes you might enjoy:
- Slow Cooker Chicken Carnitas Tacos from Closet Cooking
- Crock Pot Beef Carnitas Tacos from Eat, Live, Run
- Slow Cooker Korean Tacos from Table for Two
- Simple Slow Cooker Pulled Pork Tacos from Just a Taste
- Slow Cooker Barbacoa Tacos from Leite’s Culinaria
- Crockpot Sweet and Spicy Chicken Tacos from Half Baked Harvest