Slow-Cooked Taco Shredded Beef

By Jaxson

Ingredients

• 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 boneless beef chuck roast (about 2 pounds)
• 2 tablespoons finely chopped fresh cilantro leaves
• 16 taco shells
• 1 cup shredded Cheddar cheese (about 4 ounces)
• Shredded lettuce
• Sour cream

Preparation

Step 1

1

Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
2

Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
3

Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
4

Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.