Slowcooker Shredded Beef for Tacos (or Burritos, or Nachos, or Tostadas…)

March 29, 2011 · 61 comments

in beef,crockpot,dairy-free,mexican/tex-mex

You probably don’t know this about me, but I love Mexican food.  What’s that, you say? I only have 4 less Mexican recipes on this blog than I do Greek ones? Hmmph. I had no idea.

We eat chicken tacos so often that I often forget about beef ones entirely.  And while I have a soft spot in my heart for the crunchy ones made with ground beef and a sodium-laden taco seasoning packet (aka my husband’s “specialty”), we haven’t had them in years.  With a roast in the freezer and a craving for Mexican (because, let’s be honest—when do I not have a craving for Mexican?) shredded beef tacos seemed like the perfect solution.

The  beef was every bit as delicious as it smelled when I came home.  These tacos are so easy and good, in fact, that I’m pretty sure I’ll be serving them at my son’s  birthday next weekend.  They’re a good option because it’s totally hands-off when guests are here and sides, like rice and beans, are also easy to make with very minimal prep, so I’m not stuck in the kitchen.  And, of course, salsa can be made ahead of time, too.   As a side note, can you believe I have an almost-one year old? Sheesh!

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