Shredded Beef Soft Tacos (Crock Pot)

Total Time
10hrs 10mins
Prep 10 mins
Cook 10 hrs

Good stuff! From the New American Heart Association Cookbook.

Ingredients Nutrition


  1. Put meat in slow cooker.
  2. Add onions and bell pepper.
  3. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
  4. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
  5. Shred meat using two forks, and return it to slow cooker.
  6. Discard the bay leaves.
  7. Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
  8. Warm the tortillas according to package directions.
  9. Spoon the meat mixture along the center of a tortilla.
  10. If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
  11. Roll and repeat with remaining tortillas.
  12. Serve immediately.
Most Helpful

I must admit, when reading the ingredients in this recipe I was quite skeptical, but I was pleasantly surprised with the finished results! The meat didn't have that traditional "fast food taco" taste, but it was deliciously different and both my husband and I liked it much better than regular tacos! Make sure you drain the meat real well before putting it on the tortillas though, or you'll have a very drippy taco! The leftovers were just as good (or better) the next day too! This recipe is a definite keeper... and I'll NEVER make tacos again with ground beef and powdered taco mix! :)

CINDI_EEYORE March 12, 2003

I loved these! This was super delicious and quite easy to make

Alyssa-Jacob April 22, 2016

Made the recipe exactly as directed. The flavors were wonderful and we loved it! However, next time I think I will skip the tortillas and just serve with rice or even noodles. Thank you for sharing! Not my idea of Mexican but amazing all the same. We will definitely make this again.

Harried Mom October 29, 2013