Mexican Shredded Beef Tacos for a Crowd

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 12 people

I think all of us need a recipe like this. Perfect to feed the crowd and easy to throw together. No need to spend hours in the kitchen, just let it simmer for 4 to 8 hours. And what the kids are most excited about is they can design their tacos! Or wrap this up, grab, and go. All of these things are pretty much what we need now.

When I had my first taste of Crock-Pot, I loved it instantly! My favourite recipes have crockpot versions that I immediately switched to. I enjoy Mexican food so finding out that there’s a crockpot version of my favourite Mexican Shredded Beef Tacos light me up! Excited to try it, I prep all that I need, dump them in the pot and let my crockpot do all the work for me. Amazing, isn’t it? While I wait, I get to do other things. Dinner time comes, I open the pot like a gift, shred the chicken, and serve. Easy peasy!

Ingredients

1 white onion diced

3 pounds beef chuck roast

1 c. beef broth

4 ounces tomato paste

1 teaspoon ground cumin

1 tablespoon ground mild chilli powder

1/2 teaspoon salt

Optional/Toppings:

12 tortillas

cotija cheese

cilantro

diced onions

How to make Mexican Shredded Beef Tacos

Step 1: In a 6-quart Crock-Pot, lay the onions.

Step 2: Over the onions, lay the chuck roast.

Step 3: In a measuring cup, combine the beef broth, tomato paste, and seasonings.

Step 4: All over the chuck roast, pour the broth mixture. Set on high and cook for 4 hours. Or 8 hours on low.

Step 5: Using two forks, shred the meat once cooked.

Step 6: Place the beef on tortillas and top with your desired toppings.

Nutrition Fact:

Calories: 1000kcal

Mexican Shredded Beef Tacos for a Crowd

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 12 people Remember it laterLike this recipe! Pin it to your favorite… General Recipes Mexican Shredded Beef Tacos for a Crowd European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 1000 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 white onion diced
• 3 pounds beef chuck roast
• 1 c. beef broth
• 4 ounces tomato paste
• 1 teaspoon ground cumin
• 1 tablespoon ground mild chilli powder
• 1/2 teaspoon salt
• Optional/Toppings:
• 12 tortillas
• cotija cheese
• cilantro
• diced onions

Instructions

Step 1: In a 6-quart Crock-Pot, lay the onions.

Step 2: Over the onions, lay the chuck roast.

Step 3: In a measuring cup, combine the beef broth, tomato paste, and seasonings.

Step 4: All over the chuck roast, pour the broth mixture. Set on high and cook for 4 hours. Or 8 hours on low.

Step 5: Using two forks, shred the meat once cooked.

Step 6: Place the beef on tortillas and top with your desired toppings.