Awesome Shredded Beef Burritos or Tacos (Crock Pot)

"This recipe is so easy and the shredded beef makes fantastic filling for burritos or tacos. I buy can of enchilada sauce to smother the burritos with and then top with shredded lettuce, tomatoes, onions, sour cream, shredded cheese and of course my own homemade salsa Recipe #239651. My Father declares them "better than restaurant burritos"."
 
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photo by mercyd79 photo by mercyd79
photo by mercyd79
photo by mercyd79 photo by mercyd79
Ready In:
8hrs 15mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Place roast in crock pot.
  • Sprinkle with taco seasoning, salt and pepper.
  • Top with diced tomatoes.
  • Cook on low 8-10 hours.
  • Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
  • Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.

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Reviews

  1. True to its name, this made the most awesome tacos! I used a 2 pound boneless beef chuck (which worked well because all I had was a 10 oz. jar of Rotel), placed that on top of sliced onions, and rubbed the spices onto both sides of the beef. It was perfectly cooked and seasoned and not too spicy. No more ground beef tacos for this family. Thank you!
     
  2. Loved this! I added an onion for the bottom of the crockpot. It had great flavor, so yummy. We used the leftovers in salads, nachos and breakfast burritos. I will make this again and again!
     
  3. Great filling! I'm not putting any stars on this rating because I made a serious change to the recipe, using 1 1/2 cups of salsa in place of the tomatoes with chiles, since I had no chiles on hand. I followed your method as written, although I refrigerated the beef mix overnight and defatted it before using for my burritos. For the taco seasoning, I used recipe #199955, and for the roast I used a bottom round, which required a full ten hours to get tender enough to shred. Definitely a make again recipe. Thanks for posting!
     
  4. Went very well in my enchiladas.. thanks
     
  5. These were great! We just filled whole wheat flour tortillas with the meat, cheese and salsa for a very easy and delicious supper complete with fruit salad. Thanks for sharing!
     
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Tweaks

  1. Great filling! I'm not putting any stars on this rating because I made a serious change to the recipe, using 1 1/2 cups of salsa in place of the tomatoes with chiles, since I had no chiles on hand. I followed your method as written, although I refrigerated the beef mix overnight and defatted it before using for my burritos. For the taco seasoning, I used recipe #199955, and for the roast I used a bottom round, which required a full ten hours to get tender enough to shred. Definitely a make again recipe. Thanks for posting!
     

RECIPE SUBMITTED BY

I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
 
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