Shredded Beef Soft Tacos (Crock Pot)

READY IN: 10hrs 10mins
Recipe by Millereg

Good stuff! From the New American Heart Association Cookbook.

Top Review by CINDI_EEYORE

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! :)

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.

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