These slow cooker Mexican shredded beef tacos start with chuck roast, salsa, green chiles, and pantry spices. There’s no browning step: season the beef, add everything to the Crock Pot, and cook on low until it pulls apart easily with two forks.
I love a dinner that gives me options. Serve the beef in warm tortillas for taco night, then use any leftovers in quesadillas or rice bowls. You can change up the meal without starting dinner from scratch.
Why I Love This Slow Cooker Dinner
- No browning first. The seasoned beef goes straight into the slow cooker.
- Pantry-friendly flavor. Salsa, canned green chiles, and dried seasonings do most of the work.
- Flexible heat. Choose mild salsa and green chiles for less heat, or serve hot sauce at the table.
- Useful leftovers. The cooked beef works in tacos, bowls, quesadillas, and nachos.
What Beef Should I Use for Shredded Beef Tacos?
This recipe uses beef chuck or chuck roast cut into stew-size pieces. Chuck is a good choice for slow cooking because its connective tissue softens during the long cooking time, giving you beef that is easy to shred.
If you’re buying a package labeled stew meat, check the cut when you can. Those packages can contain different cuts, and a leaner cut may not shred as easily as chuck. For the most consistent result, use chuck roast and cut it into similarly sized pieces as directed in the recipe card.
Ingredients That Give This Beef Its Flavor
Salsa and diced green chiles form the base of the sauce. Chili powder, cumin, smoked paprika, garlic powder, onion powder, coriander, oregano, and white pepper season the beef.
Beef broth supplies cooking liquid. Tomato paste adds savory depth, while lime juice and a little brown sugar round out the sauce. You’ll find the exact quantities in the printable recipe card below.
This recipe uses dried garlic and onion seasonings, so there’s no fresh onion or garlic to chop. It also doesn’t require chipotle peppers in adobo. The heat will depend on your salsa, green chiles, and chili powder.
What Kind of Salsa Should I Use?
Use a tomato-based salsa you enjoy. Its flavor becomes part of the finished beef, so choose mild if you want less heat.
Mild salsa and mild green chiles are an easy way to keep the dinner gentler, with hot sauce on the table for anyone who wants more heat.
How to Make Mexican Shredded Beef in the Slow Cooker
1. Season the beef
Cut the chuck roast into stew-size pieces. Mix the dry seasonings in a large bowl, then toss the beef with the seasoning mixture.
2. Add everything to the Crock Pot
Transfer the seasoned beef to your slow cooker. Add the diced green chiles, salsa, beef broth, lime juice, tomato paste, and brown sugar. Stir to combine, then cover.
Cook on LOW for approximately 8 hours. The beef is ready when it pulls apart easily with two forks. Cooking time can vary with your slow cooker and the size of the beef pieces.
3. Shred and serve
Shred the beef and coat it with the cooking juices. If there is surface fat you don’t want, skim it off first.
Use a slotted spoon when filling tortillas so you get flavorful beef without soaking your tacos in liquid.
Do I Need to Brown the Beef First?
No. This recipe is made without searing, so there’s no extra skillet to wash. Toss the beef with the dry seasonings, add the sauce ingredients, and let the slow cooker do the cooking.
Why Is My Beef Still Tough?
If the beef is still firm and resists shredding, it may need more cooking time. Keep the lid on and continue cooking on LOW, checking again until it pulls apart easily.
Leaner cuts can have a different texture even after a long cooking time.
How Do I Keep the Taco Filling From Being Too Wet?
A slow cooker holds moisture, so you may have extra liquid after cooking. Use a slotted spoon or let a portion of the shredded beef drain briefly before filling your tortillas. The goal is moist beef, not a puddle in the taco.
Save some cooking liquid with the leftovers so the beef stays moist when you reheat it.
How to Serve Mexican Shredded Beef
For tacos: Warm corn or flour tortillas and add the drained shredded beef. Finish with avocado, sour cream, salsa, cilantro, or your favorite toppings.
For rice bowls: Spoon the beef over cooked rice and add beans, cheese, and toppings.
For quesadillas: Add drained shredded beef and cheese to a tortilla, then cook until the tortilla is crisp and the cheese has melted.
For nachos: Scatter drained beef and cheese over tortilla chips. Heat until the cheese melts, then add your fresh toppings.
A toppings bar also makes this an easy meal to share. Set out the beef, tortillas or rice, and a few toppings so everyone can build their own plate.
Cook Once, Change Up the Leftovers
Serve tacos first, then use any remaining beef for another meal. The beef is already seasoned, so rice bowls or quesadillas can be mostly assembly.
How far the batch stretches depends on your portions and toppings. If you want to save some for another day, set that portion aside before serving.
How to Store, Freeze, and Reheat Shredded Beef
Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Keep a little cooking liquid with the beef.
Use refrigerated leftovers within 3–4 days. For longer storage, freeze portions with some cooking juices and use within about 3 months for best quality.
Thaw frozen beef in the refrigerator. Reheat leftovers to 165°F, adding a splash of broth if needed to keep the beef moist.
Watch Me Make These Slow Cooker Beef Tacos
You can watch me prepare this Mexican shredded beef in my summer slow cooker video.
More Easy Slow Cooker Dinners
For another easy dinner, try my Slow Cooker Cube Steak with Gravy, Pork Carnitas Bowls, or Quinoa Enchilada Casserole.
If you make this recipe, I’d love to hear how you served it! Please leave a star rating and review in the recipe card below. It helps other home cooks find recipes worth trying.Watch How to Make This Shredded Mexican Beef!
You can watch me make this recipe with 3 other summertime delights here! And more more summertime inspiration check out these videos:
- 5 Canned Chicken Recipes (You’d never know it was canned chicken!)
- 10 No Oven Meals (Don’t heat your kitchen!)
- 15 Summer Lunch Ideas (Kids and Moms love!)
More Slow Cooker Recipes To Try:
- Delightful Chicken Piccata Recipe (Seriously You have to try this!)
- 7 Can Soup (Extra pantry friendly and full of flavor)
- BBQ Drumsticks
- Tangy Tropical Pulled Pork
Slow Cooker Shredded Mexican Beef
- Total Time: 8 hours 10 minutes
- Yield: 6 1x
Description
Experience a fiesta of flavors with our mouthwatering Shredded Mexican Beef! Slow-cooked to tender perfection and infused with a zesty blend of spices, this delectable beef will elevate your tacos, quesadillas, nachos, and more to a whole new level of savory goodness. Get ready to savor the festivities and indulge in a culinary adventure that will leave your taste buds dancing with joy!
Ingredients
- 3 pounds beef chuck or chuck roast (chopped into stew sized chunks)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon white pepper
- 1 teaspoon oregano
- 1 can diced green chilies
- 1 cup salsa
- 1 cup beef broth (or boullion cubes)
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
Get Recipe Ingredients
Instructions
- Create the Flavorful Spice Blend:
In a large bowl, mix together the chili powder, cumin, salt, garlic powder, onion powder, smoked paprika, coriander, white pepper, and oregano to create a tantalizing spice blend. This blend will infuse the beef with a burst of aromatic flavors that will leave you craving more. - Season and Slow Cook the Beef:
Toss the chopped beef chuck in the spice blend until each piece is evenly coated. The meat is now ready to be transformed into tender, flavorful shreds. Transfer the seasoned beef to the slow cooker and add diced green chilies, salsa, beef broth, lime juice, tomato paste, and brown sugar. Mix everything together to ensure the beef is well coated with the luscious sauce. Let it cook on low for approximately eight hours, allowing the flavors to meld together beautifully. - Shred the Succulent Beef:
After the slow-cooking magic has happened, it’s time to reveal the tender and succulent Spicy Shredded Beef! Use two forks to effortlessly shred the beef into delectable strands. The meat will be infused with a perfect balance of heat and savory goodness.
Notes
How to Serve as tacos:
With the Spicy Shredded Beef ready to be devoured, it’s time to assemble your tantalizing tacos. Grab your favorite taco shells, whether they’re soft corn tortillas or flour wraps, and fill them generously with the mouthwatering beef. Top the tacos with your preferred toppings – creamy avocado, tangy sour cream, zesty salsa – the choice is yours!
Tropical Twist: For an extra burst of tropical flavor, you can add some diced pineapple or mango to your taco toppings. The sweetness pairs beautifully with the spicy beef and adds a summery touch.
Other Serving Suggestions:
If you have any leftover Spicy Shredded Beef, don’t hesitate to get creative with it! Use it as a filling for quesadillas, nachos, or even stuffed peppers. The possibilities are endless!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American, Mexican
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