Description
Effortless and flavorful, these slow-cooked Mexican shredded beef tacos are perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- Taco shells
- Toppings (e.g., cilantro, lime, avocado, cheese)
Instructions
- Place the beef chuck roast in a slow cooker and season with chili powder, cumin, paprika, salt, and pepper.
- Add the chopped onion and minced garlic over the beef.
- Pour in the beef broth, ensuring the beef is covered in juices.
- Cover and cook on low for 480 minutes or until tender.
- Remove the beef and shred it with two forks.
- Return the shredded beef to the slow cooker and mix with the juices.
- Serve in taco shells with your favorite toppings.
Notes
Great for meal prep and leftovers; can be customized with various toppings.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg