Slow Cooker Shredded Beef Tacos are a set-it-and-forget-it dinner perfect for busy weeknights. Be sure to try the red onion garnish!
Prep Time 15 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 12servings
Ingredients
1poundbeef(recommend using stew meat or chuck roast)
1tablespoontaco seasoning
1medium onionroughly chopped
4ouncescanned chopped green chilies
⅔cupsalsa(your choice of hot, medium, or mild)
⅓cupwater
12corn tortillas
For the Onions:
½small red onion
Pinchof salt
Pinchof 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.
After two hours, stir the mixture and turn the slow cooker down to low. Cook for an additional 3-4 hours.
Remove the meat from the slow cooker and use two forks to 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 it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow it 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
Leftovers may be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or microwave.
To make ahead, combine the beef, taco seasoning, onion, green chiles, salsa, and water in a zip-top bag and allow the mixture to marinate in the fridge for up to 24 hours. Transfer the entire mixture to the slow cooker and follow the recipe directions.