Description
Delicious and hassle-free tacos made with tender, shredded beef infused with zesty spices, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 can diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Taco shells
- Optional toppings: shredded cheese, salsa, avocado, cilantro
Instructions
- Place the beef chuck roast in the crockpot.
- Add the chopped onion and minced garlic over the beef.
- Pour in the beef broth and diced tomatoes with green chilies, then sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the top.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
- Shred the beef with two forks and mix it with the juices in the crockpot.
- Serve in taco shells with your choice of toppings.
Notes
For a spicy kick, add jalapeños or hot sauce. Leftover beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg