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5 from 1 vote

Mexican Shredded Beef Tacos

Course Beef
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 12 servings
Calories 280kcal
Author Laura

Equipment

Ingredients

  • 1 white onion diced
  • 3 lbs beef chuck roast
  • 1 cup beef broth
  • 1 can (6 oz) tomato paste
  • 1 tsp ground cumin
  • 1 Tbsp chili powder
  • ½ tsp salt
  • 12 corn tortillas
  • shredded lettuce
  • pico de gallo or salsa
  • shredded cheese
  • sour cream

Instructions

  • Place onion in to bottom of the slow cooker. Place roast on top. Cook on high for 4 hours or on low for 8 hours.
  • Remove roast and shred. Add some of the cooking liquid with the shredded meat for moisture.
  • Serve on tortillas with lettuce, pico de gallo, shredded cheese and sour cream.

Nutrition

Serving: 1 serving | Calories: 280kcal | Carbohydrates: 16g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 398mg | Potassium: 609mg | Fiber: 3g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg