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Slow Cooker Shredded Beef Tacos

These Slow Cooker Shredded Beef Tacos solve your weeknight dinner problems and the beef is so versatile too. Use it in these tacos, or in enchiladas, quesadillas, burritos or as the protein for rice bowls!
Course Main Course
Cuisine Mexican
Keyword mexicanbeef, shreddedbeef, tacos
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 people
Calories 486kcal

Ingredients

  • 3 lb. Chuck steak, boneless
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • 2 cups beef broth
  • 1/4 cup lime juice (juice from 1 lime)
  • 1 white onion, sliced
  • 8 Flour tortillas

Beef taco seasoning

  • 1 Tbsp. chipotle powder
  • 1 Tbsp. paprika
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin

Toppings: cheese, onions, salsa, sour cream, avocado, guacamole, hot sauce

    Instructions

    • Cut beef into 4 large chunks and pat dry with paper towels. Season the beef on all sides with generous amounts of salt and pepper.
    • Heat olive oil in a large frying pan over medium heat. Once hot, add in the steak and sear for 2 minutes on each side. Transfer meat to a crockpot and pour in the beef broth, lime juice, beef taco seasoning and onions.
    • Cook on low for a minimum of 8 hours. (Low and slow is key for tender beef!) Shred and assemble the tacos with your favorite taco toppings.

    Video

    Notes

    Corn tortillas work well with this recipe too. 

    Nutrition

    Serving: 1taco | Calories: 486kcal | Carbohydrates: 20g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 1314mg | Potassium: 783mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 6mg