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!
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.