Slow-Cooked Taco Shredded Beef
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, tailgating or casual family dinners.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon chili powder
0.5 teaspoon cumin
2 pounds boneless beef chuck roast (trim off any visible fat before cooking)
2 tablespoons finely chopped cilantro
16 taco shell
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup shredded lettuce
1 cup sour cream
1 tablespoon chili powder
0.5 teaspoon cumin
2 pounds boneless beef chuck roast (trim off any visible fat before cooking)
2 tablespoons finely chopped cilantro
16 taco shell
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup shredded lettuce
1 cup sour cream
Instructions
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 7 to 8 hours or until the beef is fork-tender. Spoon off any fat.
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.
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.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Spoon off any fat.
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.
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.
Slow-Cooked Taco Shredded Beef
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, tailgating or casual family dinners.
Directions
Print
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 7 to 8 hours or until the beef is fork-tender. Spoon off any fat.
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.
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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon chili powder
0.5 teaspoon cumin
2 pounds boneless beef chuck roast (trim off any visible fat before cooking)
2 tablespoons finely chopped cilantro
16 taco shell
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup shredded lettuce
1 cup sour cream
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