Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shredded Beef Taco Meat Recipe
    Lost? Site Map

    Shredded Beef Taco Meat

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    40 mins

    4 hrs

    heavenslice's Note:

    We make this either the day ahead and refrigerate it or we freeze it, I can usually get two quart sized bags from one roast. Out of family preference, we omit the cilantro. Adapted from "Soft Beef Tacos with Salsa" on

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oil in a heavy large pot over medium high heat. Brown roast, letting it sit undisturbed on each side until it is more easily removed from the pan, creating a nice golden crust on the exposed edges (this adds flavor, do not omit). Remove to crock pot large enough to hold the roast.
    2. 2
      Deglaze pan, turn off heat of pan but while still hot, add the broth to the pan and stir until the bits on the bottom of the pan are cleaned off. Add broth and browned bits to crock pot.
    3. 3
      Add salsa, garlic, brown sugar and soy sauce to crock pot. Cook until meat falls apart, about 4-6 hours on high or 8-10 hours on low, depending on your crock pot (another good reason to do ahead of time, if the meat doesn't fall apart, keep cooking it in the crock pot).
    4. 4
      When meat falls apart, remove from the crock pot in batches, shred using two forks and put in a container, discarding fat (this is the majority of the preparation time).
    5. 5
      Skim fat from the juices left in the crock pot, then pour the juices over the shredded meat in the container. Refrigerate overnight (the meat will soak the juices back up if you do this) or freeze.
    6. 6
      When ready to eat, reheat in a pan on the stove and add lime juice and cilantro. If frozen, thaw in refrigerator or microwave.
    7. 7
      Can serve with tortillas and traditional fixings like lettuce, tomato, cheese, salsa, avocado, sour cream and additional salsa, or it's really good with salad greens and black beans.

    Ratings & Reviews:

    • on April 15, 2010


      I don't think I'll ever use ground beef for tacos again. These were delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2009


      Delicious and SOOOO Easy. It just falls apart. Nothing left over, but we used a smaller piece of meet.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shredded Beef Taco Meat

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 330.7
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 9.2 g
    Cholesterol 78.2 mg
    Sodium 338.1 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.6 g
    Sugars 4.4 g
    Protein 21.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites