Slow Cooker Shredded Beef Tacos
Slow Cooker Shredded Beef Tacos are made with tortillas filled with shredded roast beef stewed in enchilada sauce, onions, queso fresco, and cilantro.
Servings: 8
Calories: 670kcal
Ingredients
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder, or 1 bouillon cube
- 1 can (28 ounces) enchilada sauce
- 25-30 small (4 ½ inches each) taco tortillas, flour or corn
- 1 white onion, finely diced (about 1 cup)
- 1 cup queso fresco
- 2 tablespoons cilantro, minced
- lime, for garnish
Instructions
- To a large cast-iron skillet over medium-high heat, add oil.
- Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).
- Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
- Cover and slow cook on low for 10 hours.
- When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.
- Preheat a skillet to medium-high heat.
- Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.
- Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.
Notes
Nutrition
Calories: 670kcal