Crockpot Mississippi Beef Tacos are my latest dinner obsession. Chuck roast cooks to low and slow perfection with ingredients like ranch seasoning, au jus gravy mix, taco sauce, and plenty of pepperoncini peppers. Then, the fork-tender meat is served in a crispy, cheesy taco!
Mississippi Beef Tacos
Just like with any other good slow cooker recipe, the crockpot does the majority of the work here! Leave the meat alone to cook for a few hours so it’s unbelievably tender (and flavorful from soaking up all of the bold ingredients), then shred it. Once shredded, slap it in a tortilla with cheese and fry on your stovetop until crispy and golden. Voila! You’ll have a new, fun dinner to serve on taco Tuesday that the entire family will love. This hybrid recipe takes everything you know and love about Mississippi beef and turns it into a Tex-Mex favorite!
Unique taco recipes are kind of my thing. Check out more recipes like mushroom tacos, crockpot buffalo chicken tacos, and BLT tacos!
Do I need to sear the meat first?
Nope, but you can if you want to! Searing the chuck roast is a great way to add a little extra flavor. Sear the outside of the meat before adding it to the crockpot to finish cooking all the way through. The browned exterior is a great touch if you have an extra few minutes to play with.
How to Make Mississippi Beef Tacos
- Make the liquid. Pour the broth, taco sauce, ranch mix, au juice mix, and taco seasoning into a slow cooker. Stir.
- Add meat and peppers. Place the roast in the pot and pour the broth on top to cover it. Place the pepperoncini peppers and butter on top.
- Cook. Cover and cook on low for 8 hours or on high for 6 hours (I recommend waiting 8 hours on low if you have the time), until the beef shreds easily with a fork.
- Shred it. Remove the beef from the pot and shred it in a large bowl or plate.
- Make the tacos. Coat the bottom of a skillet with oil, then add a tortilla and sprinkle half of it with cheese, and top with a good amount of meat. Fold the tortilla over and fry until golden on both sides.
- Enjoy! Repeat with the remaining tortillas, beef, and mozzarella. Serve the tacos immediately with the crockpot juices for dipping, lime wedges, minced cilantro, and more pepperoncini peppers.
Storing
These tacos make great leftovers! Store your room temperature tacos in an airtight container in the fridge for up to 4 days. For the best results, reheat in a 350°F oven until warmed through, or back in a skillet over medium-high heat. The air fryer also works. Just avoid the microwave, as that’ll make the tortilla limp instead of crispy.
Ingredient Notes
- Beef Broth – Cut back on the sodium by using low-sodium broth.
- Taco Sauce – The Ortega brand is most commonly found in supermarkets like Walmart and Target.
- Ranch Seasoning Mix – The seasoning mix is what you need, NOT ranch dressing!
- Au Jus Gravy Mix – This is my not-so-secret ingredient that elevates this recipe to savory perfection.
- Taco Seasoning – I like to use low-sodium taco seasoning, since there’s already a good amount of salt in the other ingredients.
- Chuck Roast – For even more flavor, return the shredded meat back to the crockpot and let it soak up some of the juices for a few minutes before assembling the tacos. Just make sure it’s not too juicy, or the tortillas will get soggy.
- Pepperoncini Peppers – Reserve some on the side for serving.
- Butter – I like to use salted butter, but unsalted works too.
- Oil – This is just used for frying.
- Corn Tortillas – Corn tortillas crisp up so well when frying! They get the best crisp, sturdy exterior.
- Mozzarella Cheese – Monterey Jack or Pepper Jack also work well.
Enjoy!
~Nichole
Crockpot Mississippi Beef Tacos
Ingredients
- 1 Cup Low-sodium beef broth
- 1 Cup Taco sauce
- 1 1 oz Packet Ranch seasoning mix
- 1 1 oz Packet Au jus gravy mix
- 2 Tbsp Taco seasoning
- 2 Pounds Chuck roast
- 6-8 Pepperoncini peppers
- 6 Tbsp Salted butter
- Vegetable oil for frying
- 12-16 Corn tortillas
- 2 Cups Shredded mozzarella cheese
Instructions
- Pour the broth, taco sauce, ranch mix, au juice mix, and taco seasoning into a slow cooker and stir.
- Place the roast in the pot and pour the broth on top to completely cover it.
- Place the pepperoncini peppers and butter on top.
- Cover and cook on low for 8 hours or on high for 6 hours, until the beef shreds easily with a fork.
- Remove the beef from the pot and shred it in a large bowl or plate.
- Coat the bottom of a large skillet with oil, then add a tortilla and sprinkle half of it with cheese, and top with a good amount of beef.
- Fold the tortilla over and fry until golden on both sides.
- Repeat with the remaining tortillas, beef, and mozzarella.
- Serve the tacos immediately with the crockpot juices for dipping, lime wedges, minced cilantro, and more pepperoncini peppers if desired.
Notes
These crockpot Mississippi beef tacos can be stored in an airtight container in the fridge for up to 4 days.
Reheat in a 350-degree oven or in a skillet over medium heat until the cheese is melted and the tortilla is crispy.
Alternatively, store the beef in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
