These loaded shredded beef tacos are definitely at the top of my list of favorite foods. This recipe for shredded beef tacos yields perfectly tender, wonderfully seasoned and flavorful beef. I cook almost all my meat in the slow cooker because it basically guarantees tender meat, slow and low. I’ve mentioned before Mexican food is one of my favorites. Good Mexican food is never skimpy on flavors and its flavors are so distinct. This recipe for shredded beef is so versatile. The beef can be used for tacos, enchiladas, taquitos or burritos. That is one of my favorite things about this recipe. It yields a lot of shredded beef, so I get dinner for more than one night out of it. I usually always do tacos the first night then enchiladas or taquitos the next. I love these tacos served along with Mexican rice and homeade refried or black beans. It makes a meal fit to make someone believe they are dining at an amazing Mexican restaurant. Did I mention how easy this beef is to make? You’ve got to love that!
If you love these tacos then you may also want to try my recipe for Shredded Chicken Tacos (a Cafe Rio Copycat recipe).
Ingredients
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
- Warmed corn tortillas or warmed fresh flour tortillas*
- Green or Iceburg lettuce, chopped
- Monterrey Jack or Cheddar cheese, shredded
- Guacamole or diced avocados
- Sour cream
- Fresh salsa
- Cilantro
- Freshly squeezed lime juice
- Hot sauce
Directions
- In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
- I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.
Katie: Oh this looks delicious! Mexican food is one of my favorites to make (and eat!) January 3, 2012 at 5:53pm
Amalia: Oh man, this looks ridiculously good! I looove beef tacos, especially with rice and beans. I can just imagine how amazing and delicious these taste. The slow cooked meat…oh yea, I’m starting to drool :) January 3, 2012 at 7:31pm
Sarah: Oh wow- these look fantastic! I love love love Mexican food.
Your pictures are lovely too! January 3, 2012 at 10:34pm
MyFudo™: I am thinking of using leftover roast beef…It will be a new dish in a snap. Thanks for sharing! January 3, 2012 at 11:01pm
Jaclyn: Thanks everyone for your comments! I hope you enjoy! January 4, 2012 at 10:45am
Danielle: Just wondering..do have the nutitional value for these recipes? It looks amazing!! January 4, 2012 at 12:48pm
Jaclyn: Danielle, I’m sorry I don’t have the nutritional value for this recipe but I researched online to find something similar with the nutritional value listed and here’s what I found…
http://www.food.com/recipe/slow-cooked-shredded-beef-tacos-34255 January 4, 2012 at 3:48pm
debra: Made this today…….OH MY GOSH!! I will never make tacos again with the usual grocery store packaged taco seasoning! The meat is soooo tender! January 6, 2012 at 5:21pm
Jaclyn: Debra, I’m so glad you enjoyed! Thanks so much for posting your comment, I love when people come back after making something and take the time to comment! January 6, 2012 at 8:52pm
Anonymous: fabulous recipe! January 8, 2012 at 8:24pm
Samantha Andersen: I am so excited to try these. They are in the crock pot right now. I wanted to let you know I linked your recipe in my blog for my first Menu Plan Monday Link up!. Thank you! January 9, 2012 at 11:01am
Spideymom: Do you need to brown the roast before putting it into the crockpot? January 9, 2012 at 10:12pm
Jaclyn: Spideymom, no you don’t need to brown it first. You could if you would like in a bit of olive oil. I know many similar recipes do but I just don’t think its totally necessary plus it saves time not to =). January 9, 2012 at 11:35pm
Anne: We had these tonight – they were fabulous! thanks so much! January 10, 2012 at 6:47pm
Jaclyn: So glad to hear you enjoyed Anne! You’re welcome =) January 10, 2012 at 11:12pm
Julia: I bought some chuck roast yesterday with no plans for it. Well, I have BIG plans now!!! Can’t wait! January 12, 2012 at 12:04pm
Anonymous: Do you think I could cook it on high for fewer hours? or is it just better to do it on low? January 13, 2012 at 12:08pm
Jaclyn: Anonymous, You could cook it on high but I’ve always done it on low and the beef has always been so tender. Cooking it on high would basically give you the same result as if cooking it in the oven a few hours. Hope that helps =). January 13, 2012 at 12:10pm
vanillaextrachel: Jaclyn, I just finished eating and wanted to let you know it was delicious! I didn’t have any garlic or onion powder so I just chopped half an onion and a clove of garlic! It was wonderful, thank you for sharing! January 14, 2012 at 8:33pm
Jaclyn: Vanillaextrachel, so glad to hear you enjoyed! Thanks for your comment! January 14, 2012 at 11:11pm
Jackie: Just finished this for dinner tonight…the whole family loved them! It’s a definite keeper! January 15, 2012 at 5:38pm
Curtis Crew: Making them tonight! It smells delicious and I can’t wait to eat! Thanks for the recipe:) look forward to more;) January 17, 2012 at 4:22pm
Corrie-: We are just wrapping up dinner, these tacos were amazing! I had flour tortillas on hand, but I can’t wait to try it with corn. You’re right, it makes a ton! Thank you for sharing! January 17, 2012 at 6:05pm
Justine: Hi there, wondering if stewing beef from the grocery store would yield the same effect? Looks yummy! January 18, 2012 at 3:40pm
mooretotell: Just finished dinner – these tacos rock!!! I can’t wait to try the taquitos with the extra meat tomoorow!!! I did cook on high for 2 hours and then on low for 4 hours and the meat was incredibly tender!! January 18, 2012 at 8:09pm
Jaclyn: Justine, I’m not sure that stewing beef would yield the same effect I just read this about stewing beef on ehow “If you buy stewing beef already trimmed and packaged, you have no way of knowing exactly which part of the steer it came from, so it’s best to err on the side of caution when you cook it.” so with that said you could try it but it may just be safer to stick with a chuck, mock, or chuck shoulder roast Ive used all 3, I just buy the cheapest of the 3. January 18, 2012 at 9:06pm
Rachel: Hi…this looks delish and I am definitely going to make it but I am also interested in the salsa. Did you make that as well or what kind is it because it looks divine! January 25, 2012 at 11:22pm
Jaclyn: Rachel, I hope you do make these I love them =). I did make the salsa as well it’s so simple to make. Just follow the link listed above where it says serve with: then listed is fresh salsa. I hope you enjoy! January 26, 2012 at 10:23am
Anonymous: can you cook this on low for a shorter time period or will it burn? February 1, 2012 at 11:22am
Jaclyn: Anonymous, you could cook it on high for a shorter period of time it just wont be as tender. Low and slow is what makes this beef so good I think. It’s worth waiting a few more hours. Sometimes I will even put it in overnight for 8-10 hours then refrigerate it when I wake up then reheat later, I usually do that when I need it done by the afternoon. February 1, 2012 at 8:46pm
Sweet Bee Cottage: Hello! Found your post via Pinterest and we’re making this for dinner tomorrow night. Sounds delicious and we’re looking forward to it. Thanks! February 3, 2012 at 12:50am
Marshall: @ Jaclyn, I know this is probably a dumb question, but with the beef broth the back of the can says to mix with 1 can of water. Do I do that or do I just use 14oz of broth from the can? And if so, is it 14oz total as a mixture? February 4, 2012 at 8:44am
Jaclyn: Marshall, I have never mixed my beef broth with water, but I dont know if you have a concentrated can of beef broth or something? If it is then it’s likely you would want to add the water. I would just check the ingredients list on the can, if it says concentrated beef broth then I’d add the water it calls for. Add yes it would be 14 oz total as a mixture. I hope that helps and I hope you enjoy! February 4, 2012 at 1:19pm
kristin: found this on pinterest and made it tonight for us and friends for superbowl sunday. It was a hit! Great recipe and will definetly be making it again! February 5, 2012 at 8:37pm
Lindsay: I JUST got done eating these for dinner tonight and they were a.ma.zing! I ended up getting a pork roast instead of a chuck roast and it was really good. The husband could not stop saying how amazing it was! He even said I should make this for “people”, like when our friends come over ;0) We will be making this again for sure! February 7, 2012 at 5:26pm
Anonymous: Do I need to thaw my roast first?? February 8, 2012 at 6:29am
Jaclyn: Anonymous, yes if it’s frozen you will need to thaw it first. February 8, 2012 at 10:05am
Sara: How many tacos does it make? Or how many people does it serve? February 8, 2012 at 1:04pm
Jaclyn: Sara, I would say it probably serves about 6 – 8 it makes a lot. Sorry I usually try put the serving size on all the recipes I post but this one I’ve just never kept track. February 8, 2012 at 9:12pm
Jody: Looks amazing! Have you ( or anyone) tried it on high in the crock pot? Wanting to do this for after church tomorrow, but not sure I wanna get up at 5 to put it in :-) February 11, 2012 at 5:56pm
Jaclyn: Jody, I never have tried it on high before, it would probably work it just wouldn’t be as tender. What I would recommend is cooking it tonight through the night on low then turning it to warm in the morning. February 11, 2012 at 7:11pm
Anonymous: Making this tomorrow night. Looks insanely delicious! Can’t wait!! February 19, 2012 at 4:45pm
theslum11111: Jaclyn, Thanks for sharing this recipe with us. I found it on Pinterest and our family had it tonight. It was a big hit, even with the little ones. I will be linking it on my Weekly Pinterest Recipe Recap later in the week at http://theslum.wordpress.com. Thanks so much again! February 19, 2012 at 9:53pm
Anonymous: Made this for dinner last night. SOOOOOO INSANELY delicious!! I don’t even really like red meat but I went back for seconds! My hubby thanks your for this amazing and oh-so easy recipe. :) February 21, 2012 at 2:34pm
Anonymous: If I am using lime juice from a bottle how much should I use? March 9, 2012 at 7:47pm
Jaclyn: anonymous – I would recommend 2 tablespoons lime juice. Enjoy =)! March 9, 2012 at 8:53pm
Anonymous: I am making these tonight! I had my husband stop on his way home from work this morning to get me a few items needed! I can’t wait to try them! My house smells so yummy!! Also gonna try your salsa! March 23, 2012 at 11:24am
Anonymous: Great! I cooked the chuck roast in the oven @ 275 for 3 hours in a dutch oven. Yummy. Made Enchiladas with the leftovers. March 28, 2012 at 11:05am
yese.g: For nutritional value Calorie Count has a recipe analyzer:
http://caloriecount.about.com/cc/recipe_analysis.php April 6, 2012 at 5:06am
Kristy: Made these last night! So yummy. They will now become my official taco-night-go-to recipe! April 10, 2012 at 9:22pm
Jaclyn: Kristy – I’m so glad you liked these, thanks for so much for taking the time to leave a comment! April 10, 2012 at 9:45pm
gardengal1: Tried this for the first time (and definitely not the last time!) a few nights ago. Amazing. In fact, I think the meat gets better a day or two afterwards! Both hubs & I couldn’t believe the texture, the flavor, absolutely delicious. And of course there was plenty of meat left over for burritos, enchiladas, mmmm…just thinking about it makes me want to make it again! Bravo for this simple yet scrumptious way to make shredded beef. May 6, 2012 at 10:15pm
Jaclyn: gardengal1 – thanks for leaving your comment! I’m so glad to hear you enjoyed it! Like you said I love how their are so many things you can do with the left overs! Thanks again! May 7, 2012 at 8:42am
Anonymous: Oh I am so happy to have found this recipe! I’m hosting Mother’s Day Diner for my mom and sister. I needed a long slow main dish that could cook while I am at church in the afternoon. To have enough for our family of 9 adults and 5 school aged children (plus babies, toddlers and at least one vegetarian) I’ll need to double it. If I can fit 5 lbs of meat in my large crock pot should I adjust the cooking time? Or am I better off using two crock pots? Thanks! May 9, 2012 at 4:12pm
Jaclyn: Anonymous – If it is one big 5 lb roast then I think you’d be fine (I’ve done 4 lbs before) you would probably want to increase the cooking time for an extra hour maybe two. But if it’s two separate roasts then I would do it in 2 crock pots for more even cooking. Hope that helps! May 9, 2012 at 5:24pm
Anonymous: jaclyn, is beef broth the same as beef stock? (being australian am not sure what beef broth is!!!) May 20, 2012 at 6:10pm
Jaclyn: Anonymous – from what I’ve heard they are nearly the same thing. Some say that stock is a slightly richer. I think either one would be great for this recipe. May 20, 2012 at 9:03pm
Megawatt: Great recipe, so easy and it was delish! Thanks for sharing, this is definitely a new favorite recipe! May 28, 2012 at 9:14pm
Jaclyn: Megawatt – I’m so glad you thought so! Thanks for the comment! May 28, 2012 at 10:09pm
JewlLi: made these tonight… AMAZING. Can’t wait to make them again! And so easy, too! June 2, 2012 at 3:33pm
Jaclyn: JewLi – I’m happy to hear you loved these! My favorite kind of comment I get on my blog =). If you like these you should try the recipe I have posted for shredded chicken tacos (it’s slow cooker too), I like them equally as much as these. Thanks for your comment! June 3, 2012 at 6:59am
Shany Dillow: Thank you so much for this recipe. I made these for dinner today for our family and extended family and everyone LOVED it!!! I will definately make this often. June 5, 2012 at 4:43pm
Maryann: These were delicious! I did cook it in the oven for about 2.5 hours instead of a crock. Will definitely make them again. June 6, 2012 at 5:26pm
Amazonthug: My husband has been craving shredded beef tacos and since moving to the east coast we have not found a place that served them. I decided to surprise him and make some — I used this recipe and he was so thrilled. I had never had anything like this before and it was amazing! Thank you so much for posting up such a delicious, easy recipe. This has been added to our recipe book and is now going to be made often! June 6, 2012 at 7:37pm
meg: I made this using stewing beef and it turned out excellent! I also cooked it in the oven at 200-250 degrees for about 6 hours as I don’t have a slow cooker. Next time I’ll cook it around 325 or so for way less time. June 15, 2012 at 11:01am
Jennifer Dickey: Are you kidding me? WHERE has this recipe been all of my life? I found this recipe on Pinterest and thought I would try it today. I got up this morning, put the meat in the slow cooker, took my kids to the beach, had a blast and came home to dinner ready to go. Let me tell you that my family LOVED it! I love YOU for making my dinner so amazing this 4th of July :) Thank you sooo much! I’m hoping you have more awesome recipes like this here in your blog, You can bet I’ll be following your blogs! July 4, 2012 at 7:52pm
Unknown: I made this with venison instead of beef and it was amazing! Thanks for the great recipes. July 16, 2012 at 7:02pm
Kristie: When you make these, do you need the liquid to cover the roast or is it ok that the liquid only goes 1/3 of the way up? July 21, 2012 at 6:48am
Jaclyn: Kristie – that’s just about just where it should be, as long as you added the ingredients listed you are great to go. The liquid doesn’t need to cover the roast it would drowned out the flavors too much with that much broth, only one can is needed just to keep it moist and help cook evenly. I hope you enjoy, this is one of my favorite meals because I adore Mexican food! July 21, 2012 at 8:13am
Anonymous: I feel like that is a lot of seasoning to just be sitting on top of the roast. I just started mine. I could be totally wrong. I hope I did it right! :) July 25, 2012 at 8:46am
Jaclyn: Anonymous – yeah it will seem like a lot of seasoning. It really flavors the beef well. Once you shred the beef after cooking it will become more evenly dispersed. Hope you enjoy! July 25, 2012 at 10:03pm
Laurenjsclark: I love to come across new blogs and I am going to try lots of your recipes. We had these tonight an they were very tasty! You are talented. Thanks for sharing :) August 7, 2012 at 4:56pm
Jaclyn: Laurenjsclark – I’m glad to hear you enjoyed and thanks so much for your compliment! That’s so nice of you to say! You’re very welcome for sharing! August 9, 2012 at 7:53pm
Anonymous: Anyone have any ideas on about how many people this recipe will feed?
This looks so tasty! I am in charge of dinner for a bachelorette party this weekend. The bride loooves mexican food so I’m going to give this a shot. Just not sure how much to make!
Thanks! Can’t wait to try!
-Becca August 24, 2012 at 6:49am
Jaclyn: Becca – This should serve about 6-8 people. Hope everyone enjoys! August 25, 2012 at 7:27am
carolyn: Thank you for sharing this great recipe! I made this today and it is absolutely amazing! Love the flavor! And it is soooo tender and juicy! I can’t wait to try the shredded chicken recipe next time! :) August 26, 2012 at 4:56pm
Anonymous: I was searching for a good recipe for shredded beef tacos and found this one. I am so glad I did! This was a big hit at my family get together. I made this recipe and a shredded chicken recipe, and they did not leave me very much leftovers of the shredded beef. I will be making this one again and again. Thank you for sharing! September 1, 2012 at 6:46pm
Linda Carlson: A HUGE hit! So easy and delicious – thank you for making our Taco Tuesday a success! September 5, 2012 at 11:02pm
Anonymous: I found this recipe on Pinterest and the picture looked so good I had to try it. I had the meat cook overnight so I wouldn’t have to worry about getting it ready this morning and OMG my house smells so good!! I tasted a piece and I cannot wait for dinner tonight! Thanks for posting this recipe. September 7, 2012 at 7:28am
Mary Becerra: I have to say this is the best recipe , my husband said it tastes just like La Bamaba’s our local family chain american Mexican place……… I made it on Monday and its Saturday and we are making another roast now.. Thank you for sharing! September 15, 2012 at 12:19pm
Anonymous: Delicious… I made tostadas with refried beans lettuce sour cream cheese salsa and this beef was awesome much better than just boiling how I used very well worth the time… loved it September 24, 2012 at 7:19pm
Anonymous: AMAZING! my husband said this is his favorite meal i’ve ever made. (YAH!) so glad i found this on pintrest. thank you for sharing. -Celeste September 26, 2012 at 8:04pm
Jaclyn: Celeste – that’s so great to hear! That’s what I love about this meal it’s always a crowd pleaser and no one needs to know how incredibly easy it is =). Thanks for your comment! September 27, 2012 at 8:43pm
Anonymous: I’m a shredded beef taco snob, and I just made this recipe hoping for the best, but expecting something less.
This is really, really good. I know good shredded beef and this is it. It’s got great flavor and smells wonderful. The meat is tender, but still has some firmness to it, which I like. My eight year old son, after eating two big tacos, wanted some of the meat just straight on his plate.
We’ll try the meat with taquitos tomorrow night. October 2, 2012 at 7:44pm
Anonymous: Follow-up from two nights ago…I made taquitos from this shredded beef and they were restaurant quality. Definitely the best home made taquitos I have ever had. October 4, 2012 at 9:34pm
Jaclyn: Anonymous – that’s awesome to hear! Thank you so much for the comments, I always love getting a good review =)! October 6, 2012 at 4:55pm
Adrienne Ireland: This is the best crockpot recipe ever… and the easiest! I followed the recipe as it’s written, but I substituted the chili powder for paprika (my husband hates chili powder). The meat was tender and full of flavor. I used the refrigerated tortillas that you cook on the stove top, and they were the most delicious tacos! Next time, I think I’ll add a can of green chilies and then squeeze an additional lime before shredding the meat. YUM! October 14, 2012 at 7:01am
Jana: What size slow-cooker?
October 29, 2012 at 10:00am
Jaclyn: Jana – a 5-7 quart slow cooker should work great. Hope you enjoy =)! October 30, 2012 at 9:08am
Lindsay Coil: In the crock pot right now! Can’t wait! What enchilada recipe do you use for the leftovers?? November 7, 2012 at 10:48am
Jaclyn: Lindsay – I use these enchilada sauce recipes here:
red – http://cookingclassy.blogspot.com/2012/03/red-enchilada-sauce-from-scratch.html
green (verde)- http://cookingclassy.blogspot.com/2011/11/chicken-enchiladas-with-green-sauce.html
Hope you enjoy! November 7, 2012 at 10:13pm
Lindsay Coil: Jaclyn – this seriously was one of the BEST things I’ve ever made! Hubs and I LOVED them! Thanks for response (and the great recipe!) November 8, 2012 at 3:38am
emily snyder: Dear Jaclyn, do you happen to know how many servings this yields? Thank you!!
–emily November 26, 2012 at 1:33pm
Jaclyn: I would say it’s about 6 – 8 servings, I better add that because I’ve had other ask too. Thanks for the comment =). November 26, 2012 at 9:44pm
Jaclyn: Your welcome – I’m so glad you enjoyed =)! November 26, 2012 at 9:39pm
Taylor: Just put this in the slow cooker – can’t wait for dinner tonight! :) December 2, 2012 at 7:09am
Anonymous: I was so happy to find this recipe! Being from the mid-west our tacos are made with ground beef. We moved to California and were introduced to shredded beef tacos and are hooked! Can’t wait to try this recipe! December 2, 2012 at 6:26pm
Nikki Culcasi: Would it work to throw it all together the night before and then cook it all day the next day? December 5, 2012 at 8:33pm
Jaclyn: Nikki = yeah that would probably give it a deeper flavor since it would soak in the spices, it sounds delish. But I would recommend adding in the lime juice just before cooking or even after cooking because of the acidity in it. I hope you loves these tacos! December 6, 2012 at 11:03am
Anna: When it’s cooking in the crockpot, are you supposed to add more water with broth or is the broth only supposed to cover a small portion of the roast? December 23, 2012 at 1:32pm
Jaclyn: Yeah the broth wont cover it entirely but don’t add any water or it will dilute all the delicious flavors. I hope you enjoy! December 23, 2012 at 3:08pm
Sarah: Hi Jaclyn! I’d love to make this for a family of 4 (big eaters). I think I’m going to double the recipe. I’d like to either cook the beef on the stovetop or in the oven. Do you have any recommendations for me on cook times or temps? Thanks so much!
~Sarah January 6, 2013 at 6:59am
Jaclyn: Hi Sarah – I would recommend that you cook it on 325 – 350 for about 3 1/2 hours or until tender then also allow time to rest in the broth after shredding, in a warm oven. Hope that helps! January 6, 2013 at 12:19pm
A.J: Can i use other beef like round steak…to cut down cooking time?? January 7, 2013 at 4:41pm
Jaclyn: I wouldn’t recommend it just because I don’t think you’ll get such a tender result. The round also doesn’t seem to have as much fat marbled throughout them like a chuck which is why I love to use the chuck for this recipe it ads flavor and tenderness. If you used the round you likely wouldn’t be shredding it but chopping it into pieces more like a fajita =). January 7, 2013 at 10:36pm
Jessica: thanks for this recipe. I have made it several times and have recommended it to many friends. It is my favorite taco recipe and one of my favorite meals ever! Putting it together for dinner tonight! January 16, 2013 at 9:17am
Jaclyn: Jessica – that is awesome to hear! I’m so glad you love the recipe, thanks so much for your comment! January 18, 2013 at 6:08pm
Kristie: I will never make any other tacos again! These are so delish! The kind that even though you are full… you eat another one just because they are that good! January 16, 2013 at 2:16pm
Tanya B: Oh my word — I just cut up the meat and tried a bite— it is amazing! Very tender and full of flavor. This one is a keeper!!! Thank you for a great recipe. February 1, 2013 at 4:32pm
Jaclyn: You’re very welcome Tanya! Thanks for your comment! February 4, 2013 at 7:27pm
Diane: I was going to use a flank steak that I have for this recipe…they have a good amount of fat. I wonder what your thoughts are? February 17, 2013 at 9:58am
Jaclyn: Diane – I’ve never tried it with flank steak so I looked it up and it looks like she got great results here:
http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/
So yes I’d say go for it =). February 17, 2013 at 4:26pm
Diane: Made it tonight and it worked perfectly!! February 18, 2013 at 5:10pm
Jaclyn: I’m so glad to hear that Diane – thanks for your comment! February 18, 2013 at 10:08pm
Back East with Tacos | Jen Loves Food: [...] Slow Cooker Beef Tacos from Cooking Classy [...] March 27, 2013 at 2:47pm
Athena: I made this tonight and it was awesome. I switched it up a but with feta cheese and plain Greek yogurt (instead of sour cream). I also chopped up some fresh purple onion. All the flavors blended nicely with the delicious shredded beef. May 1, 2013 at 7:20pm
dawn: How many does this recipe feed? May 3, 2013 at 8:41am
Jaclyn: I’d say about 6 – 8 people. It makes quite a bit. May 4, 2013 at 12:38pm