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Slow-Cooked Taco Shredded Beef Recipe

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This recipe for Slow-Cooked Taco Shredded Beef is from Nana's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 3/4 oz) condensed French Onion soup

1 tbsp chili powder

1/2 teaspoon ground cumin

2-lbs boneless beef chuck roast

2 tbsp finely chopped fresh cilantro leaves

16 taco shells

1 c shredded cheddar cheese

shredded lettuce

sour cream
Directions:
Directions:
stir the soup, chili powder, and cumin in a 4-quart slow cooker. Add the beef and turn to coat.

Cover and cook on low for 6 to 7 hours, or until the beef is fork-tender.

Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.

Spoon about 1/4 c beef mixture into each taco shell. Top each with about 1 tbsp cheese. Top with the lettuce and the sour cream.
Number Of Servings:
Number Of Servings:
Makes 16 Tacos

 

 

 

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