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Slow Cooker Shredded Beef Tacos

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Growing up I was all about a regular Taco Bell style ground beef taco. I had to have the flour tortillas and was obsessed with the mashed up ground beef. Those tacos sound absolutely disgusting, but I must confess I still love them. Although I did and do still love myself some ground beef tacos, I was fooled as a kid into thinking that ground beef tacos was real Mexican food. It wasn’t until I was in college that I truly tasted a real authentic street taco, and I was hooked. How had I gone so many years without eating something that tasted that good?

Now I can’t say that these slow cooker shredded beef tacos are the real authentic street taco deal, but I can say that they do taste pretty dang good. I brought these tacos to a friend’s house when we were watching the “Bachelor” the other night, and everyone was raving about how tasty they were. So I had to give it another go and make them again. Second time around my husband and I didn’t share and ended up eating tacos for 4 different meals without getting sick of them. We’re thinking that we are going to turn into a taco Tuesday type of family because this recipe has us hooked.

 

Slow Cooker Shredded Beef Tacos
 
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These slow cooker shredded beef tacos will be a new family favorite. Full of so much flavor and so easy to make.
Author:
Recipe type: Main Course
Cuisine: Mexican
Serves: 15-20 tacos
Ingredients
  • SLOW COOKER BEEF:
  • 3 lb chuck beef roast
  • ½ medium diced onion
  • 1 tsp diced garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp red cayenne pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • ¼ cup lime juice (I squeeze out 3 limes)
  • 14.5 oz can beef broth
  • 14.5 oz can petite diced tomatoes (I use the kind with jalepenos)
  • TOPPINGS:
  • 20 corn tortillas
  • 3-4 large avocados
  • 5 limes sliced (Separate from the limes you bought for the roast)
  • pico de gallo (I bought a premade tub)
  • feta cheese
  • mozzarella cheese
  • cilantro
  • sour cream
Instructions
  1. In a large slow cooker place the roast.
  2. Pour the can of beef broth and tomatoes over the top.
  3. Squeeze out the juice from 3 limes over the meat.
  4. Sprinkle the meat with the minced garlic, garlic powder, onion powder, cayenne pepper, chili powder, and cumin.
  5. Top off with the diced onion.
  6. Cover the meat with the lid and cook on low for 7-8 hours.
  7. When the meat is tender, remove it form the juice and shred it with 2 forks in a large bowl.
  8. Measure out one cup of the juice from the slow cooker. (Make sure you get some of the tomatoes and onions in the juice)
  9. Remove the rest of the juice from the slow cooker and place the meat back into the pot.
  10. Pour the cup of juice over the meat and let it sit in the slow cooker while you prepare the toppings.
  11. Heat the tortillas up in the microwave.
  12. Scoop some meat into the tortilla and top with avocado, cheese, cilantro, pico, sour cream, and some lime juice.
  13. ENJOY!

 

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