Shredded Beef Filling for Tacos, Burritos, Sandwiches, and More

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This Shredded Beef Filling is great for tacos, burritos, and taquitos. It makes a mean sandwich, too. Best of all, it cooks up easily in the slow cooker.

Shredded Beef Filling | Good Cheap Eats

Shredded Beef is one of our favorite fillings for all sorts for sandwiches as well as Mexican dishes like tacos, burritos, and taquitos. It is delicious folded into enchiladas. Oh my word!

It’s economical because beef chuck often goes on sale for less than $4 a pound. I stock up on roasts when I see them at the $3.99 rate, and then cook them up for all kinds of beefy deliciousness. The process is super easy since the slow cooker does most of the work.

I will often buy chuck roast or chuck steak on sale and cook several at one time. Once it’s fork tender, I shred it and package it for the freezer. Packed away in meal size packages, it makes for a quick supper.

If I can keep it away from the hungry wolves long enough to get it to the freezer….

Shredded Beef Filling | Good Cheap Eats

Tools I use for this recipe:

Shredded Beef Filling | Good Cheap Eats

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About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Wendy Komindo says

    I make bbq beef all the time in my crock pot but when I get ready to pull the beef apart I use my hand mixer. It takes seconds to do especially with a large batch.

    • Sherri Kight says

      I’ve never thought to use a mixer. Great idea.

  2. Kayla says

    Finally made a roast last night that actually shredded….after being married 3 years! Every time I made roasts they are so tough! I found this post, threw a roast in the crockpot overnight, and this morning it was SO moist and tender! Thanks so much! πŸ™‚ Now, I have 6 roasts in my freezer to cook up before our 1/4 cow comes in November! πŸ™‚

  3. This recipe rocks! I just used it to turn two slightly freezer burned roasts into 4 meals worth of totally tasty meat. Thank you!

  4. katie says

    Could I suggest, tossing it into a stand Mixer with paddle, instead of forks or tongs. A few minutes “mixing”, will save a great amount of time shredding…

    • Jessica says

      You know, when I’ve tried that, I didn’t care for the texture. Some of the meat was a little too squashed. You don’t have that problem?

  5. mollie romero says

    would be nice to list how many pounds are used for how many fajitas or how many X amound of lbs. serve approx. X amount of people

    • The yield is going to depend on the size of roast you use, whether it’s bone-in or boneless, how much fat, etc. One large, boneless, 4-5 pound roast should yield about 8 cups of filling. That’s just a guesstimate

  6. Nikki says

    I must say how excited I am that you use chuck roast in so many ways besides traditional roast. We process our own cows for meat so we always have lots of roast BUT my family is not a big fan of roast, carrots and potatoes. I use chuck roast and slice it thinly for taco salad and for Mongolian beef. Both are big hits with my crew. But I don’t like making the same thing over and over. You have given me lots of ideas! Thank you πŸ™‚ I will be a frequent visitor of your site for now on!!

  7. Jeremy says

    Is there a way to do this in a slow cooker? Does it need to be done differently aside from transferring?

    • Do you mean not browning it in the skillet? You can skip the browning, it just won’t have the same depth of flavor and texture.

      • Jeremy says

        No, I was just wondering if I could transfer it and cook in a slow cooker with no problems and if I would need to do anything different if I did. Thanks for the quick reply!

        • This is a slow cooker recipe. (I used the term crockpot, but that is a brand name of slow cooker). I guess that is what confused me about your question.

  8. Jeremy says

    Yeah, my wife just told me I need to work on my reading comprehension. haha oops! I need more coffee. Sorry about that!

  9. Sue says

    Just one question: how much does this make? 4 cups of shredded beef? 8 servings of enchilada filling? I’m trying to figure out how much I can do with it once I make it. Thanks!

    • It’s really going to depend on the fat content of the meat. Sometimes I have it where it cooks down quite a bit. I’d estimate about 6 to 8 cups of filling, usually enough for 2 pans of enchiladas.

  10. Alexan Mor says

    Can you do it on high for 4 hours instead? Or will the beef be too tough?

  11. Janelle says

    Would this be a good recipe for chimichangas? I really want to make some but am having a hard time finding a good recipe for the meat.

  12. Monique Cox says

    I’m concerned about the little amount of water you’re adding. I’m afraid that it would burn my roast. It’s really only 3 tablespoons of water?

    • I promise it will be fine. I sometimes don’t add any water. But, it if makes you feel better, go ahead and add 1/2 cup.

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