Mexican Shredded Beef Tacos (in Crockpot)

Taking taco night to the next level with these fresh and delicious Mexican Shredded Beef Tacos! Cooked in the crockpot in enchilada sauce, and topped with fresh cilantro, tomato, onion, and fresh lime juice!

These are absolutely delicious! The enchilada sauces give the beef a perfect Mexican flavor, not to mention keeping it moist and juicy! We must love limes and lemons, along with cilantro because if I am not mistaken, every single recipe that I have on my website right now has either lime or lemon. I love summer and summertime food! Bring on the combination of these flavors never gets old.

The husband scarfed these down along with the kid-os, and we had more for the next day for leftovers. These are a different twist to your ordinary chicken or ground beef tacos and taste like something from your favorite Mexican restaurant.

I love any quick and yummy crockpot meal that I can dump in the crock pot in the morning and have a delicious, healthy meal for dinner! My kind of meal. I am sure this dish would work well in an Instapot. If you were to cook it in the oven you would need a deeper dish to cover the meat, as much as possible, with the enchilada sauce. I am positive it would turn out will in the oven as well, if you need a meal with not as much time to make it.

Crockpot Mexican Shredded Beef Tacos

Delicious and juicy shredded beef tacos! Take your Taco Tuesday to the next level with this fresh, and filling recipe! Topped with onion, cilantro, tomato, plain greek yogurt, and avocado!

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Crockpot

Ingredients

  

Ingredients:

• 3 Ibs. *beef bottom round roast
• 1 *onion, white
• 28 oz. enchilada sauce red
• 1 TBSP cumin ground
• 3 cloves garlic minced
• 2 TBSP juice of a lime
• 8-10 corn or flour taco tortillas

Toppings:

• white or red onion chopped
• cilantro chopped
• avocado
• juice of a lime
• plain greek yogurt (or sour cream)
• roma tomatoes chopped

Instructions

 

• Place meat on the bottom of the crockpot, and pour all ingredients over the beef.
• Set the crockpot to high for 3-4 hours, or low for 5-6 hours.
• When the beef is finished, drain the meat and set the juices aside. *Shred the beef and add back to the juices. There should be lots of extra liquid to keep the meat moist and juicy and for good flavor and taste.
• Spoon about a half a cup of shredded beef in a *°tortilla, and add desired toppings. Repeat for each taco. Serve warm and enjoy! **See notes

Notes

*For the beef: flank steak or chuck beef roast would also work well for this recipe. I have used a chuck roast before and liked the bottom round roast better, the chuck roast had a little more fat in it then I prefer. 

 * For the white onion: I used Thrive Life Freeze-Dried onions. It is easy to open the can and toss in a cup full of them into any recipe. I also have a website and sell Thrive Life Freeze-dried foods if you would like to click here, to check out what there is. Along with my love for their onions, I also love their mushrooms, spinach, and Scrambled eggs just to name a few. I use these items regularly in my kitchen. 

*I like my tortillas warmed in the microwave for a few seconds, or you can also wrap them in aluminum foil and put in the oven on 250dgrees F until warmed through, should only take 5-10 minutes. 

*The easiest way to shred the beef is by ripping it apart in opposite directions with two forks. The beef should shred easily. If it doesn’t, depending on how tender you want your beef you can add it back to the crockpot and cook a little longer. 

 

Keyword beef, crockpot, easy, Fresh, healthy, Mexican tacos