Slow-Cooked Taco Shredded Beef Recipe

By Blondie

Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tail-gating or casual family dinners.

Ingredients

• 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.
• Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

Details

Servings 16
Adapted from campbellskitchen.com

Preparation

Step 1

Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
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.