Crockpot Beef Tacos Recipe
Forget standing over a stove, sweating over ground beef. This Crockpot Beef Tacos recipe does all the hard work while you relax. The beef turns fall-apart tender, soaks up all the bold spices, and practically begs to be stuffed into a taco shell. No stirring, no stress—just slow-cooked, flavor-packed taco filling that makes takeout seem pointless. Throw it in a tortilla, load it up with toppings, and pretend you spent hours in the kitchen.
Crockpot Beef Tacos Recipe
Juicy, slow-cooked beef, packed with bold Mexican flavors, perfect for stuffing into tortillas. Minimal effort, maximum flavor—your taco night just got better.
Ingredients
- 2 lbs beef chuck roast or flank steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup beef broth
- ½ cup tomato sauce
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon red pepper flakes optional
- 1 small onion diced
- 2 cloves garlic minced
- Taco shells or tortillas for serving
- Toppings: cilantro shredded cheese, sour cream, avocado, salsa (optional)
Instructions
Step 1: Prepare the Beef
- Rub the beef with salt, pepper, chili powder, cumin, paprika, garlic powder, and onion powder.
- Heat olive oil in a pan over medium-high heat and sear the beef for 2 minutes on each side.
Step 2: Slow Cook the Meat
- Place the beef in the Crockpot and add onion, garlic, beef broth, tomato sauce, lime juice, vinegar, and Worcestershire sauce.
- Cover and cook on LOW for 6-8 hours or until the beef is tender and easy to shred.
Step 3: Shred & Mix
- Remove the beef from the Crockpot and shred it using two forks.
- Return the shredded meat to the slow cooker and mix it with the remaining sauce.
Step 4: Assemble & Serve
- Spoon the shredded beef into taco shells or tortillas.
- Top with cilantro, cheese, sour cream, avocado, or salsa.
Notes
Nutritional Information (Per Serving, without toppings)
- Calories: ~320
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin B12: 40%
- Zinc: 22%
- Potassium: 20%
- Magnesium: 12%
Pro Tips for the Best Crockpot Beef Tacos
- Sear the beef before slow cooking for extra depth of flavor.
- Let the shredded beef sit in the sauce for at least 10 minutes before serving.
- Add more heat with extra chili powder or diced jalapeños.
- Use corn tortillas for an authentic street taco feel.
- Double the recipe because leftovers taste even better.
