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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (361g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix 1 package taco shells |
||
| Calories 341 | ||
| Calories from Fat 203 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 9.0g | 44% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 78mg | 26% | |
| Sodium 565mg | 23% | |
| Potassium 485mg | 13% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 7.1g | ||
| Protein 22.7g | 45% | |
Slow Cooked Shredded Beef Tacos
By: ratherbeswimmin'
Jul 15, 2002
SERVES 6
Ingredients
- 1 1/2 lbs boneless beef chuck roast
- 1 medium onion, sliced
- 1 cup water
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (16 ounce) jar taco sauce
- 1 (7 ounce) can diced green chilies
- 1 package taco shell (12)
- shredded lettuce
- chopped tomato
- shredded cheddar cheese
- sour cream
Directions
1
Place beef and onion in slow cooker.2
Combine water and seasoning mix in small bowl.3
Pour over beef and onion.4
Cook on LOW for 6-8 hours or until tender.5
Shred beef with two forks.6
Place beef in large bowl.7
Stir in taco sauce and chiles.8
Fill warmed taco shells with beef mixture.9
Top with lettuce, tomato,cheese, and sour cream.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Everyday
Featured Reviews for This Recipe
From: cookiemakin'mama
On Oct 17, 2009
Yum! this was great and made a ton of taco meat. we ate it for 3 days!
From: Kitchen Witch Steph
On Sep 17, 2009
This was silly easy and wickedly good! We stuffed ourselves at dinner and husband was caught sneaking leftovers out of the fridge later that night. I cooked mine in the oven on a low temp over a period of four hours. I used Penzey's taco seasoning and used Kittencal's Red Enchilada or Taco Sauce as per Sarah Jane's suggestion. We were very happy with the beef and green chili mixture before adding the taco sauce so that ended up being used as a condiment. Thanks for the keeper!
From: jerri822
On Nov 27, 2002
This recipe made really delicious taco meat. I followed your directions and it couldn't have been any easier. Wouldn't change anything. Not too spicy with heat, but enough seasoning to not be boring. Survey said--5 stars
From: Sunflower
On Oct 5, 2002
I have never made tacos with shredded beef. Amazing!! I will never use ground beef ever again. This was so easy. The beef was so tender and easy to shred. Had a great spicy flavor but not overdone. My family gave it raves. Thanks Nurse Di.
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