Slow Cooker Shredded Beef Tacos
Try this Slow Cooker Shredded Beef Tacos recipe, or contribute your own.
Try this Slow Cooker Shredded Beef Tacos recipe, or contribute your own.
- 1 small white onion diced
- onion
- 1 cup beef stock
- lime wedges
- 5 cloves garlic minced
- 2 tsp. chili powder
- cilantro
- grated cheese
- 1 tsp. cumin
- flour tortillas
- 2 tbsp. tomato paste
- tomato
- 2 tbsp. olive oil divided
- 1/2 tsp. smoked paprika
- fresh lettuce
- 2 pounds beef (i used a boneless chuck roast)
- 1 chipotle pepper in adobo sauce minced (if you want extra flavor/heat, add an extra pepper)
- guacamole http://www.gimmesomeoven.com/perfect-gua
- salsa http://www.gimmesomeoven.com/restaurant-styl
- mexican rice
- Carbohydrate 99.3567397254684 g
- Cholesterol 31.8933333333333 mg
- Fat 35.0030219446879 g
- Fiber 45.1934925165706 g
- Protein 41.7854550053291 g
- Saturated Fat 9.09323155565023 g
- Serving Size 1 1 -4 serving (2860g)
- Sodium 1181.88805609117 mg
- Sugar 54.1632472088977 g
- Trans Fat 3.00265916668562 g
- Calories 789 calories
Step-by-step
- Whisk together the chili powder, cumin, and smoked paprika in a small bowl.
- Rub the spice mix into the beef, covering each side evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side.
- Remove the beef from the skillet and place in the bottom of a slow cooker.
- Add the remaining 1 tablespoon olive oil and diced onion to the saute pan.
- Saute for an additional 3 minutes, stirring occasionally.
- Add the garlic and saute for 1 minute.
- Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan.
- Add tomato paste and minced chipotle, and whisk into the pan sauce until combined.
- Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly.
- Pour the pan sauce down over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.
- Shred the beef with two forks, and toss to coat with any of the remaining juices.
- Serve the beef in the flour tortillas, topped with your favorite taco toppings.
My Go-To Weeknight Meal: Slow Cooker Shredded Beef Tacos
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between work deadlines, school pick-ups, and homework help, the last thing I want to do when I get home is spend hours in the kitchen. That’s why I've become obsessed with my slow cooker – it's my secret weapon for stress-free weeknight dinners. And these Slow Cooker Shredded Beef Tacos? They're a total game-changer.
The best part? This recipe is incredibly versatile. I can prep it in the morning before work, and by the time dinner rolls around, the most challenging part is shredding the perfectly tender beef. The slow cooking process renders the chuck roast unbelievably soft and flavorful; you really don't need to do much to it. It's a flavor explosion – the smoky paprika perfectly complements the warmth of the chili powder and cumin. The addition of chipotle pepper in adobo sauce adds a subtle smoky heat that elevates the whole dish without being overwhelming.
I love to customize my tacos to my family's liking. My kids adore the classic combination of shredded cheese, lettuce, and a generous dollop of guacamole and salsa. Sometimes I'll add a little sour cream for extra creaminess or some diced tomatoes for a fresh element. My husband is a cilantro fan, so we always have a bowl of fresh cilantro ready to go. The beauty of this recipe lies in its adaptability; feel free to experiment with toppings and find your own perfect combination.
Beyond being incredibly delicious and easy to prepare, these tacos are surprisingly nutritious. The beef is a great source of protein, essential for keeping us feeling full and energized throughout the day. I often add a side of Mexican rice to complete the meal, giving it a wholesome touch. It's a hearty meal that satisfies everyone around the dinner table and doesn’t leave me feeling guilty about what I'm feeding my family.
The slow cooker doesn't just save me time; it saves me energy too. There's no need to spend the evening slaving over a hot stove, letting the slow cooker do all the work, allowing me to focus on what truly matters: enjoying dinner with my family. After a long day, that’s more valuable than anything. It's truly a recipe that makes busy weeknights feel a little less frantic.
This is more than just a recipe; it's a way of life. It’s a testament to the fact that delicious, healthy meals don't have to be time-consuming or complicated. With a little planning and a trusty slow cooker, even the busiest of days can end with a wonderfully satisfying and delicious meal. So grab your ingredients, throw everything into the slow cooker and give yourself a well-deserved break.
Tips and Variations:
- Spice it up: Add more chipotle pepper for extra heat, or use a different type of chili powder for a varied flavor profile.
- Add vegetables: Throw in some bell peppers, zucchini, or corn with the beef for added nutrients and flavor.
- Make it a fiesta: Serve with all your favorite taco toppings, including shredded lettuce, diced tomatoes, onions, and sour cream.
- Meal prep: Make a big batch on the weekend and enjoy leftovers throughout the week for quick lunches or dinners.
These Slow Cooker Shredded Beef Tacos are my ultimate weeknight lifesaver. They are a perfect blend of convenience, flavor, and nourishment – everything a busy mom like me could ask for. Try it out, and I'm sure it'll become a staple in your kitchen too!
