Description
Discover an easy Crock Pot Street Tacos recipe featuring tender, flavorful shredded beef. This slow cooker method simplifies preparing authentic street taco flavors for a delicious weeknight dinner or party.
Ingredients
- 2 lbs beef chuck roast
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup beef broth
- Salt and pepper to taste
- Corn or flour tortillas
- Chopped cilantro
- Diced onion
- Lime wedges
- Salsa
- Guacamole
- Sour cream
- Shredded cheese
- Pickled onions
Instructions
- Season the beef chuck roast generously with salt and pepper.
- Sear the roast on all sides in a skillet with olive oil until browned (optional).
- Place chopped onion and minced garlic in the bottom of the crock pot.
- Add the undrained diced tomatoes and green chilies and diced green chilies.
- Sprinkle in taco seasoning, cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Place the beef roast on top of the ingredients in the crock pot.
- Pour beef broth over the roast.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until tender.
- Remove the beef from the crock pot and shred it using two forks.
- Return the shredded beef to the crock pot and stir into the sauce.
- Simmer for another 30 minutes to an hour if the sauce needs thickening.
- Warm corn or flour tortillas according to package directions.
- Spoon shredded beef into warm tortillas.
- Top with your favorite taco toppings like cilantro, onion, lime, salsa, or guacamole.
- Serve immediately.
Notes
- Adjust chili powder and cayenne pepper for spice level.
- Chuck roast is recommended, but brisket or sirloin tip roast also work.
- Corn or flour tortillas can be used.
- Get creative with toppings such as pico de gallo, queso fresco, shredded lettuce, diced tomatoes, jalapeños, and avocado crema.
- Serve the shredded beef over rice or quinoa for a bowl option.
- The shredded beef freezes well for up to 3 months.
- Reheat in a skillet or microwave, adding beef broth if needed.
- This recipe works best in a 6-quart or larger slow cooker.
- Bell peppers, poblano peppers, or corn can be added to the slow cooker.
- A squeeze of fresh lime juice at the end enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 4-10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 taco (estimate)
Keywords: Crock Pot Street Tacos, Slow cooker street tacos recipe, Easy crock pot street tacos, Best crock pot street tacos, How to make crock pot street tacos, Crock pot shredded chicken street tacos, Crock pot pork street tacos, Authentic street tacos in crock pot, Simple slow cooker street taco recipe, Crock pot barbacoa street tacos, Crock pot carnitas street tacos, Crock pot al pastor street tacos, What are crock pot street tacos, Crock pot street taco filling, Crock pot ground beef street tacos, Crock pot spicy street tacos, Crock pot vegetarian street tacos, Crock pot street taco ingredients, Crock pot street taco seasoning, How long to cook crock pot street tacos, Crock pot street taco toppings