New this month
Get the Allrecipes magazine

Slow-Cooked Taco Shredded Beef

"Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tail-gating or casual family dinners."
Added to shopping list. Go to shopping list.

Ingredients

6 h 20 m servings 200 cals
Original recipe yields 16 servings (16 tacos)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
  2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
  3. Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
  4. Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.

Footnotes

  • Recipe Tips:
  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

Nutrition Facts


Per Serving: 200 calories; 12.8 g fat; 11 g carbohydrates; 10 g protein; 36 mg cholesterol; 261 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 14
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

getting ready to eat it but so far the meat is delicious. I just wanted to add that the meat reached 170 degrees in 4 hours on low. So I went ahead and rested the meat like the recipe says, and ...

Most helpful critical review

Following the recipe exactly, I found the meat rather tasteless. It definitely needed salt. The chuck roast didn't shred very well but that could just be the kind I got. This recipe wasn't horri...

Most helpful
Most positive
Least positive
Newest

getting ready to eat it but so far the meat is delicious. I just wanted to add that the meat reached 170 degrees in 4 hours on low. So I went ahead and rested the meat like the recipe says, and ...

Following the recipe exactly, I found the meat rather tasteless. It definitely needed salt. The chuck roast didn't shred very well but that could just be the kind I got. This recipe wasn't horri...

This is so flavorful and so easy! We use it in hard shell taco's, and also make burritos out of it. VERY yummy!!!!!

Just had this tonight. I added a little more cumin and chili powder. It was delish. My father and I loved it. No more ground beef for us. Highly recommend it.

Easy and the kids ate them. I served with diced onions, shredded ranchero cheese and soft corn tortillas (heated). Everyone added onions, etc. to their taste. Two pounds made about 9 tacos - ...

Everyone in the family enjoyed these and they are so easy to make!

I have only given 4 stars as I didnt follow the recipe exactly as I didnt have some of the ingredients but what I did make we all enjoyed and I think that the orig. would probably be very nice. ...

These tacos are so bland, no amount of jalepenos and salsa can redeem them. This recipe needs serious modifications.

It tasted good, but it was too watered down. Made it too difficult to eat the meat as tacos.