Slow-Cooked Taco Shredded Beef |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 16 |
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Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tail-gating or casual family dinners. Ingredients:
1 (10.5 ounce) can campbell's® condensed french onion soup |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1 (2 pound) boneless beef chuck roast |
2 tablespoons finely chopped fresh cilantro leaves |
16 taco shells |
1 cup shredded cheddar cheese |
shredded lettuce |
sour cream |
Directions:
1. Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
3. 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.
4. Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.
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