Shredded Beef Tacos
Shredded Beef Tacos are boldly seasoned and will practically melt in your mouth. Slow cooked and coated in a blend of taco seasoning and hot sauce, just pop in a taco shell and add your favorite toppings for a delicious and custom meal!
Servings 6 Servings
Calories 277kcal
Ingredients
- 8 Ounces Ortega or Taco Bell hot sauce
- 1 1 oz. Packet Taco seasoning
- 2 tsp Garlic powder
- 1 Lime juiced
- 1/2 tsp Salt plus more to taste
- 1/2 tsp Pepper plus more to taste
- 1 2-2.5 lb Chuck roast, with the excess fat trimmed
Instructions
- Mix the hot sauce, taco seasoning, garlic powder, lime juice, salt, and pepper in a 4-6 quart slow cooker.
- Place the roast inside and flip it over a couple of times to coat it completely.
- Cover with the lid and cook on low for 8 hours or high for 6 hours, pouring sauce over the roast at least twice or more to keep it moist. (I highly recommend cooking it low and slow so that the collagen gelatinizes and the meat falls apart when it’s time to shred and eat it.)
- Remove all the pieces of the roast from the pot and shred it separately.
- Pour all the sauce from the pot into a measuring cup and return the meat to the pot.
- Stir as much of the sauce back into the meat as you like.
- Serve with corn or flour tortillas, toppings like onion and cilantro pico de gallo, and sliced jalapeños.
Notes
Storing:
The beef from these shredded beef tacos can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 239g | Calories: 277kcal | Carbohydrates: 6g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 140mg | Sodium: 830mg | Potassium: 900mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 5mg