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Taco Shredded Beef

Taco Shredded Beef

Taco Shredded Beef
Taco Shredded Beef
Taco Shredded Beef
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Taco Shredded Beef (CROCK POT/SLOW COOKER)
Ingredients
  • 1(10 ¾-oz.) can condensed French Onion Soup
  • 1 T. chili powder
  • 1 t. ground cumin
  • 2 lbs. boneless beef chuck roast
  • 3 T. finely chopped fresh cilantro or parsley leaves
  • 16 taco shells
  • 1 c. shredded cheddar cheese or Mexican blend cheeses
  • Shredded lettuce
  • 1-2 tomatoes, chopped
  • Sour cream
  • Sliced avocado
  • Chopped jalapenos
Instructions
  1. In a 4 qt. crock pot/slow cooker, stir in soup, chili powder and cumin.
  2. Season the roast and place in crock pot and move around to coat with items in pot.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours or until beef is tender.
  4. Remove beef from cooker to cutting board and let stand 5-8 minutes.
  5. Using 2 forks, shred the beef.
  6. Return beef to crock pot.
  7. Stir in cilantro to the cooker. Taste for seasoning.
  8. Spoon about ¼ c. of meat filling into each cooked taco shell.
  9. Top with your choice of cheese, lettuce, tomatoes, sour cream, avocado, and jalapenos.
 

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