Main Dishesbellyfull5.0
Crockpot Shredded Beef Tacos
For these Crockpot Shredded Beef Tacos, meat cooks all day in an flavor-packed tomatillo salsa, then pulls apart effortlessly, and topped with ripe avocado and tangy lime juice. So easy and delicious!
👥 8 Servings⏱️ Prep & Cook: 8h 10m⏳ Prep: 10 min🔥 Cook: 8h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- slow cooker
📝 Preparation Steps
1
Coat a 6-quart crockpot with nonstick cooking spray.
2
In a large pan, heat the oil over medium-high. Season the beef with the cumin, salt, and pepper. Add to the pan and cook for ⏱️ 3 minutes, per side, to a nice golden brown.
3
Transfer meat to the slow cooker; add the salsa verde, onion, and garlic. Cover and cook on low for ⏱️ 8 hours or until the meat pulls apart easily.
salsa verde (or a store-bought jar is fine)16 ouncesgarlic (, smashed)3 cloves
4
Shred the meat with 2 forks and stir with the liquid.
5
Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some sour cream, avocado, and a sprinkle of cilantro and lime juice.
Nutrition Facts
calories
427 kcal
fat Content
27 g
serving Size
2 tacos
fiber Content
3 g
sugar Content
6 g
sodium Content
849 mg
protein Content
34 g
cholesterol Content
121 mg
carbohydrate Content
12 g
saturated Fat Content
11 g
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