This Shredded Beef Tacos Recipe is loaded with fall-apart tender beef cooked in a flavorful, perfectly seasoned sauce. Just add your favorite toppings and enjoy!
author’s note
Birthday Worthy Shredded Beef Tacos!
My son has always sworn that my Orange Chicken Recipe is his all-time favorite. He asks for it constantly. His close second? These crispy Baked Chicken Bites.
But everything changed when he tried these Shredded Beef Tacos. After one bite, he looked up and said, “This is my new favorite.” He even told me this is what he wants for his next birthday dinner!
I tested and tweaked this recipe until the beef was fall apart tender and bursting with flavor, and now it’s officially “birthday meal” worthy in our house.
If your family loves taco night as much as mine does, get ready because these might just become your new obsession too.
Here’s What You Need:
| Ingredient | Swap or Tip |
|---|---|
| Olive Oil | Divide the oil for best results. Use part for searing and part for sautéing onions. |
| Beef Chuck Roast | Brisket or rump roast works too if you can’t find chuck. |
| Yellow Onion | Dice finely so it cooks evenly and blends into the sauce. |
| Seasonings | Use your favorite taco seasoning or a packet and adjust salt as needed. |
| Mild Red Enchilada Sauce | Choose a brand you like or make it homemade for extra depth. |
| Mild Diced Green Chiles | Try fire roasted chiles for a smoky flavor boost. |
How To Make Shredded Beef Tacos Recipe
- Prep & Sear: Pat beef dry, season, and sear all sides. Transfer to a slow cooker.
- Sauté: In the same pot, cook onion, stir in seasonings, enchilada sauce, and chiles.
- Slow Cook: Pour mixture over beef and cook on LOW 7–9 hours or HIGH 5–7 hours until tender.
- Shred & Serve: Shred beef, mix with some sauce, and serve on tortillas with your favorite toppings.
Taco Topping Ideas
- Shredded Cheese: I prefer sharp cheddar, freshly grated.
- Sour Cream: Light or full-fat, whichever you like best.
- Sliced Avocado: Or a scoop of guac.
- Pico de Gallo: Or diced cherry tomatoes or salsa.
- Fresh Cilantro, Fresh Limes, Fresh Jalapeños
- Shredded Lettuce: I like green leaf or iceberg.
- Cilantro Lime Sauce: My favorite taco topping ever!
Storage
- Keep this shredded beef tacos recipe leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Use leftovers for burrito bowls, nachos, quesadillas, enchiladas, or spooned over baked potatoes.
More Taco Recipes:
Shredded Beef Tacos Recipe
Video
Equipment
- Dutch oven or oven-safe, heavy-bottomed pot
Ingredients
- 2.25 to 2.5 pounds beef chuck roast
- Salt and pepper
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 20 ounces mild red enchilada sauce 2 (10-ounce) cans, divided, see note 1
- 4 ounces mild diced green chiles 1 can
- 16 medium corn tortillas or flour tortillas, 8-inch
- Toppings as desired see note 2
Instructions
- Remove the chuck roast from packaging and pat dry with a paper towel. Season all over with 1-1/2 teaspoons salt and 1 teaspoon pepper.
- Heat 2 tablespoons oil in a large Dutch oven or oven-safe, heavy-bottomed pot over medium-high heat. Once hot, add beef and brown for 5–7 minutes on each side, until a crust forms and the beef releases easily from the pan. Transfer seared beef to a slow cooker.
- Reduce the heat to low, add remaining 1 tablespoon oil to the Dutch oven, and sauté diced onion for 3 minutes. Add the seasonings and sauté 1 more minute. Stir in 10 ounces enchilada sauce, scraping up any browned bits from the bottom of the pan.
- Transfer the onion mixture to the slow cooker, along with remaining 10 ounces enchilada sauce and the undrained green chiles. Cover and cook on low for 7–9 hours or until the beef is very tender. (Or cook on high for 5–7 hours, but note that the beef may not be as tender.)
- Once beef is cooked, transfer to a plate and let cool slightly. Shred beef with two forks, discarding any fat. Briskly whisk the sauce in the slow cooker, and adjust seasoning with additional salt and pepper if needed. Add 1 cup of the sauce to the shredded beef and gently toss to combine (see note 3).
- Serve the beef on charred tortillas (see note 4) with your favorite toppings (see note 2).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shredded Beef Tacos Recipe FAQs
I stick with chuck roast because it has the right marbling and becomes fall-apart tender. In a pinch brisket or rump roast will work too.
When reheating leftovers, add a splash of beef broth or sauce to keep it moist.
Either works—corn gives more authentic feel; flour is great if you want softer, bigger tacos (or feeding kids).
