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 :-)
Flavorful slow cooker shredded beef tacos! Use your slow cooker to keep the kitchen cool in the summer heat. Click To Tweet
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!
MORE SLOW COOKER RECIPES ON NEVER ENOUGH THYME:
- Slow Cooker Bread Pudding
- Slow Cooker Southwestern Pork Stew
- Cheesy Potatoes and Ham in the Slow Cooker
- Chicken and Dumplings in the Slow Cooker
Slow Cooker Taco Recipes from Other Bloggers:
- 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
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Slow Cooker Shredded Beef Tacos
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
- 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.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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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.