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Shredded Beef Tacos



1 (5- to 6-pound) boneless chuck beef roast, cut into 8 pieces

1 cup salsa

1 large (1 cup) onion, chopped

1 (4-ounce) can chopped green chiles

1 tablespoon finely chopped fresh garlic

1/2 cup water

1 (1.25-ounce) package taco seasoning mix

16 (8-inch) flour tortillas, warmed


2 cups chopped lettuce

8 ounces (2 cups) shredded Cheddar cheese

Sour cream, salsa, chopped avocado and/or chopped tomato, if desired

How to make

  1. STEP 1

    Place roast pieces, salsa, onion, chiles, and garlic into 5- to 6-quart slow cooker. Combine water and taco seasoning in small bowl. Pour over beef. Cover; cook on High heat setting 5-6 hours or on Low heat setting for 6-8 hours, or until beef is tender.

  2. STEP 2

    Remove meat from slow cooker, reserving juices. Shred using 2 forks; return to juices in slow cooker. Using slotted spoon, spoon about 1/3 cup meat mixture into center of each tortilla; top with lettuce and cheese. Serve with additional toppings as desired.

Tip #1

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