Tex Mex Slow Cooker Tacos
Transform your taco nights with these irresistible Tex Mex Slow Cooker Tacos—a true crowd-pleaser that's as easy to make as it is flavorful! Tender, fall-apart boneless beef chuck roast is slow-cooked to perfection with robust Tex Mex spices like cumin, chili powder, and smoked paprika, all infused with the zesty kick of diced tomatoes and green chilies. This recipe takes just 20 minutes of prep, then the slow cooker does the hard work, leaving you with juicy, seasoned beef that practically melts in your mouth. Serve the shredded beef on warm corn or flour tortillas, and customize your tacos with classic toppings like shredded lettuce, cheese, sour cream, and a sprinkle of fresh cilantro. Perfect for family dinners, game day gatherings, or any craving for bold Tex Mex flavors, these tacos will quickly become a recipe staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 pounds boneless beef chuck roast
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel or similar)
- 0.5 cups beef broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 pieces corn or flour tortillas
- 2 cups shredded lettuce (optional)
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- 0.5 cups sour cream (optional)
- 0.25 cups sliced jalapeños (optional)
- 0.25 cups chopped fresh cilantro (optional)
Instructions
Trim excess fat from the beef chuck roast and cut it into 3 or 4 large chunks for easier handling.
Place the diced onion and minced garlic in the bottom of your slow cooker.
Set the beef chunks on top of the onions and garlic.
Pour the diced tomatoes with green chilies and beef broth over the beef.
In a small bowl, mix together the cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Sprinkle the spice mixture evenly over the beef and other ingredients in the slow cooker.
Cover the slow cooker with its lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is tender and easily shredded with a fork.
Once the beef is cooked, remove the chunks from the slow cooker and shred them with two forks. Discard any large pieces of fat.
Return the shredded beef to the slow cooker and stir to combine it with the juices and seasonings. Let it sit on the 'Warm' setting for 15-20 minutes to absorb the flavor.
Warm the tortillas either in the microwave or on a skillet before serving.
Assemble your tacos by placing the beef on a tortilla and adding optional toppings such as shredded lettuce, cheese, sour cream, jalapeños, and cilantro.
Serve immediately and enjoy your Tex Mex Slow Cooker Tacos!
Nutrition Facts
Calories |
4347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.0 g | 377% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1030 mg | 344% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 21.7 g | ||
| Protein | 262.2 g | 524% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1534 mg | 118% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 5074 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
