Crock Pot Shredded Beef Tacos Recipes

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NO FUSS SHREDDED BEEF TACOS

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12



No Fuss Shredded Beef Tacos image

Steps:

  • Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  • Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  • Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  • Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.

Provided by girlcabbie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h5m

Yield 12

Number Of Ingredients 4



Slow Cooker Shredded Beef for Tacos and Burritos image

Steps:

  • Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
  • Cook on Low 8 to 10 hours.
  • Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g

1 (4 pound) boneless beef chuck roast
2 (1 ounce) packages taco seasoning
1 onion, halved and sliced
1 teaspoon seasoned salt, or more to taste

SLOW COOKED SHREDDED BEEF TACOS

Make and share this Slow Cooked Shredded Beef Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11



Slow Cooked Shredded Beef Tacos image

Steps:

  • Place beef and onion in slow cooker.
  • Combine water and seasoning mix in small bowl.
  • Pour over beef and onion.
  • Cook on LOW for 6-8 hours or until tender.
  • Shred beef with two forks.
  • Place beef in large bowl.
  • Stir in taco sauce and chiles.
  • Fill warmed taco shells with beef mixture.
  • Top with lettuce, tomato,cheese, and sour cream.

1 1/2 lbs boneless beef chuck roast
1 medium onion, sliced
1 cup water
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar taco sauce
1 (7 ounce) can diced green chilies
1 package taco shell (12)
shredded lettuce
chopped tomato
shredded cheddar cheese
sour cream

SHREDDED BEEF SOFT TACOS (CROCK POT)

Make and share this Shredded Beef Soft Tacos (Crock Pot) recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 10h10m

Yield 8 tacos, 4-8 serving(s)

Number Of Ingredients 15



Shredded Beef Soft Tacos (Crock Pot) image

Steps:

  • Put meat in slow cooker.
  • Add onions and bell pepper.
  • In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
  • Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
  • Shred meat using two forks, and return it to slow cooker.
  • Discard the bay leaves.
  • Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
  • Warm the tortillas according to package directions.
  • Spoon the meat mixture along the center of a tortilla.
  • If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
  • Roll and repeat with remaining tortillas.
  • Serve immediately.

1 1/2 lbs top sirloin steaks or 1 1/2 lbs sirloin tip roast, all visible fat removed
3 cups chopped sweet onions or 3 cups yellow onions
1 cup chopped green bell pepper
2 fluid ounces dry red wine (regular or nonalcoholic)
4 ounces reduced sodium ketchup
2 tablespoons cider vinegar
6 garlic cloves, minced or 1 tablespoon instant minced garlic
2 teaspoons low-sodium beef bouillon cubes
2 bay leaves
3/4 teaspoon liquid smoke
1 teaspoon ground cumin, divided
1/2 teaspoon red hot pepper sauce
1/4 teaspoon pepper
1 teaspoon dark brown sugar or 1 teaspoon light brown sugar
64 inches fat-free flour tortillas or 8 low-fat flour tortillas

SHREDDED BEEF FOR TACOS

This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from Allrecipes.com a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)

Provided by Robyns Cookin

Categories     Roast Beef

Time 9h10m

Yield 20 , 20 serving(s)

Number Of Ingredients 7



Shredded Beef for Tacos image

Steps:

  • Place the frozen roast in the slow cooker.
  • Pour the wine and Mexican-style hot tomato sauce over the top.
  • Season with garlic, salt, and pepper.
  • Cover and cook on low for 9 hours.
  • When done, the roast should shred easily with a fork.
  • Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Nutrition Facts : Calories 132.3, Fat 4, SaturatedFat 1.6, Cholesterol 58.1, Sodium 185.3, Carbohydrate 2.5, Fiber 0.5, Sugar 1.2, Protein 20

4 lbs frozen bottom roast
1 cup dry white wine
2 (7 3/4 ounce) cans mexican-style hot tomato sauce (El Pato brand)
3 tablespoons crushed garlic
salt & fresh ground pepper
1 bunch green onion, chopped
1 cup chopped fresh cilantro

CROCK POT SHREDDED BEEF TACOS

Make and share this Crock Pot Shredded Beef Tacos recipe from Food.com.

Provided by Kathy J.

Categories     Mexican

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11



Crock Pot Shredded Beef Tacos image

Steps:

  • 1. Place beef and onion in slow cooker.
  • 2. Combine water, Pace and seasoning mix in small bowl.
  • 3. Pour over beef and onion.
  • 4. Place Jalapeno's on top of roast and mix.
  • 5. Cook on LOW for 6-8 hours or until tender.
  • 6. Shred beef with two forks or a hand mixer works super
  • 7. Place beef in large bowl.
  • 8. Fill warmed taco shells with beef mixture.
  • 9. Top with lettuce, tomato, cheese, and sour cream.

Nutrition Facts : Calories 231.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 56.1, Sodium 2083.7, Carbohydrate 17.8, Fiber 2.4, Sugar 2.8, Protein 19.8

1 1/2 lbs boneless chuck roast
1 medium onion, diced
1 cup water
1 (1 1/2 ounce) package taco seasoning mix
1 (16 ounce) jar pace hot sauce
3 large jalapenos (fresh or pickled)
1 (12 count) package taco shells
shredded lettuce
chopped tomatoes
shredded cheddar cheese
sour cream

AWESOME SHREDDED BEEF BURRITOS OR TACOS (CROCK POT)

This recipe is so easy and the shredded beef makes fantastic filling for burritos or tacos. I buy can of enchilada sauce to smother the burritos with and then top with shredded lettuce, tomatoes, onions, sour cream, shredded cheese and of course my own homemade salsa Recipe #239651. My Father declares them "better than restaurant burritos".

Provided by Sooz Cooks

Categories     Easy

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 5



Awesome Shredded Beef Burritos or Tacos (Crock Pot) image

Steps:

  • Place roast in crock pot.
  • Sprinkle with taco seasoning, salt and pepper.
  • Top with diced tomatoes.
  • Cook on low 8-10 hours.
  • Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
  • Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.

3 lbs beef roast (I use whatever is on sale)
1 (1 ounce) packet Ortega taco seasoning
1 (15 ounce) can diced tomatoes with green chilies (I use diced tomatoes with jalapenos)
1/2 teaspoon salt
1 teaspoon pepper

CROCK POT TACO BEEF STEW

This is a very simple and inexpensive beef stew which I found on lazygourmet.com. We like it in heated flour tortillas with cheese and salsa on top. You could also add sour cream, green onions, black olives, or what have you to them after you fill the tortillas. Ole!

Provided by Linda

Categories     Stew

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 8



Crock Pot Taco Beef Stew image

Steps:

  • Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
  • Place beef in crock pot.
  • Combine remaining ingredients except beans and cheese and pour over beef cubes.
  • Cover and cook on low for 6-7 hours.
  • Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
  • Cover and heat through,.
  • Top individual servings with cheddar cheese, if desired.

Nutrition Facts : Calories 511.7, Fat 29.7, SaturatedFat 11.7, Cholesterol 118.1, Sodium 777.7, Carbohydrate 23.5, Fiber 8.2, Sugar 4.2, Protein 36.9

2 -2 1/2 lbs beef stew meat
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
1 (8 ounce) can tomato sauce
1 beef bouillon cube
30 ounces canned red kidney beans, drained and rinsed
shredded cheddar cheese (optional)

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