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    Home » Main Dishes » Beef

    Shredded Beef Tacos

    Published: Jun 28, 2022 · Modified: Feb 2, 2023 by Jessica Fisher

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    Jump to Recipe Print Recipe

    Mexican Shredded Beef Tacos are a deliciously simple way to make taco night terrific. The tender beef cooks in the slow cooker or instant pot while you assemble fresh toppings for taqueria-style tacos that are out of this world good.

    Serve these tender shredded beef tacos with Mexican Rice and Refried Beans. If you take a few extra minutes to make salsa and guacamole, you’ll be all set for the perfect dinner. It’s a great kid friendly meal.

    overhead shot of small white plate with two salsa cups and a shredded beef taco. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Great Tacos
    • Tell us what you think!
    • Shredded Beef Tacos

    I’ve always loved taco night. It’s easy to shop for and simple to prep. You can mix and match the shells, taco fillings, and toppings so that it’s never boring. This Shredded Beef Taco recipe is perfect to put in your weekly rotation.

    Why Make This

    It’s easy. You can prep the Mexican beef recipe in the slow cooker or instant pot, making for a hands-free preparation. Add some corn tortillas and a few simple salsas and you’re good to go.

    It’s delicious! This instant pot or slow cooker shredded beef mixture is amazingly good loaded with your favorite taco toppings. This is a great alternative to taco meat.

    Ingredients

    Here’s what you’ll need for Shredded Beef Tacos:

    ingredients for shredded beef measured and laid out on the table top.
    array of tortillas, beef filling, and taco toppings on black tabletop.

    meat filling – For the shredded beef recipe, you’ll need boneless chuck roast, olive oil, salt, pepper, a chopped onion, chile powder, dried oregano, water or beef broth, green onions, and canned chopped green chile. If you want to change things up, you can also stir in a tablespoon of tomato paste and drizzle in some lime juice.

    corn tortillas – You can use store bought or go ahead and make your own corn tortillas. If you prefer, you can serve flour tortillas.

    taco toppings – Offer as many or as few as you like. Options to consider include shredded lettuce, chopped tomatoes, chopped cilantro, diced onion, and fresh salsas. Guacamole, sour cream, and hot sauce are also nice additions.

    Step-by-Step Instructions

    Instant Pot Instructions

    1. In the pot insert heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove the meat to a dish.

    2. Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add 1 cup water.

    beef cubes frying in oil in the metal insert of the instant pot.
    browned cubes sitting on the brown fond in the instant pot.
    adding onion, and spices to the insert.
    adding water to the spices and onions in the insert.

    3. Place the beef cubes back in the pan. Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends. The meat will be tender and shred easily.

    4. Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired.

    beef cubes back in the pot with sauce, wooden spoon resting across the top of the pot.
    cooked meat and lots of drippings in the pot.
    beef cubes in a white serving dish on a black table.
    shredded beef in the white serving dish on the black table.

    Crock Pot Instructions

    In a large skillet heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove to the crock pot insert.

    Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add a few tablespoons water. Transfer the onion mixture into the crockpot with the beef cubes and stir.

    Cover the crock. Set the machine to LOW for 6-8 hours or HIGH for 4 to 6 hours. The meat will be tender and shred easily.

    Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired.

    Assembly

    array of taco ingredients on the table.

    Once the meat is prepared, assemble the filling, cheese, and other taco toppings in small bowls to allow your diners to assemble their own tacos.

    FAQs

    What goes on shredded beef tacos?

    You can serve your tacos with a simple mixture of chopped white onion and cilantro, or doll them up with guacamole, cheese, lettuce, and hot sauce.

    What meat is used for shredded beef tacos?

    You can use a 7-blade roast, a chuck roast, or chuck steak. All should shred well once cooked tender.

    Can you freeze this?

    Yes, you absolutely can freeze the filling for another taco night! Just make sure to cool it before you place the filling in an airtight container or freezer plastic bag. Chill it in the fridge before storing it in the freezer. And don’t forget to label it as well!

    shredded beef tacos on a taco tray on a white platter with a cup of salsa.

    More Great Tacos

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      Baked Ground Turkey & Black Bean Tacos
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    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    shredded beef tacos in metal holder on white plate.

    Shredded Beef Tacos

    Shredded beef tacos are a deliciously simple way to make taco night terrific. The tender beef cooks in the slow cooker while you assemble fresh toppings.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 10 minutes minutes
    Servings: 8 servings
    Calories: 170kcal
    Author: Jessica Fisher

    Ingredients

    • 24 corn tortillas preferably homemade
    • 1 batch Shredded Beef Filling
    • taco toppings such as shredded cheese, chopped onion, chopped cilantro, chopped tomatoes, salsa, and/or guacamole

    Instructions

    • If using homemade corn tortillas, cook the tortillas close to serving time so that they are still warm. If using commercial tortillas, you can rehydrate them similar to homemade. Dip each one in water and cook in a hot skillet, flipping once or twice, until browned in spots and pliable.
    • Assemble meat and taco toppings in small bowls to allow diners to assemble their own tacos.

    Notes

    Nutritional values are approximate and based on ⅛ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

    Nutrition

    Calories: 170kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 35mg | Potassium: 145mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2IU | Calcium: 63mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published June 15, 2009. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Adrienne

      October 07, 2021 at 9:53 pm

      5 stars
      Super easy to assemble and yummy!

      Reply
    2. Elise

      June 28, 2018 at 1:27 pm

      Do you have a recipe for how to make the beef itself? I know you use a slow cooker but I’m wondering about times, etc.

      Reply
      • Jessica Fisher

        June 30, 2018 at 7:22 am

        It’s linked in the recipe. Here it is again: https://goodcheapeats.com/2009/06/shredded-beef-filling/

        Reply
    3. Jeannie

      April 03, 2017 at 3:02 pm

      I love shredded beef tacos. I have to say though that I love the shredded beef along with the fried taco shell. Due to the fact that I loathe frying taco shells I have been guilty of buying the pre-fab ones which don satisfy the taco craving. I noticed you have he cool taco holder do you bake your shells to crisp them up?

      Reply
      • Jessica Fisher

        April 03, 2017 at 3:31 pm

        These are soft tacos pictured. We make homemade corn tortillas and serve them warm. When we buy boxed shells, I warm them in the oven, but the holder is just for serving.

        Reply
    4. Analida's Ethnic Spoon

      April 02, 2017 at 5:19 pm

      Your shredded beef tacos look delicious. What a cool idea to put the cost of the items. I make carnitas tacos at home which are similar to yours.

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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