On a shelf in my kitchen sits several different recipe books, including one with hand-written ones from my wedding shower. And while I have all of those different books, the handwritten one is my second most used one. My first is this crockpot beef burritos recipe that we use for the most delicious tacos and burritos we’ve all ever had.
The absolute most popular one that our family enjoys? It’s called Shredded Beef Burritos. We don’t do burritos, though, we make tacos. It cooks in the slow cooker all day long and smells AMAZING. I’ve shared this recipe with my family and they’ve told me when they walked in the door after it was cooking they couldn’t believe how good it smells. Seriously. Drool-worthy…and EASY!
I’ve made some revisions to the recipe provided and put how I cook it below.
What is the best cut of beef for tacos?
This time we used Chuck Roast which is a fattier meat. It provides really good flavor, but again, it’s quite fatty. Our family has found that for us, the best cut of beef for tacos is top round steak as it’s much leaner.
If you chose the chuck roast, you’ll want to trim the fat from the beef and discard. If you use the top round, you won’t want to trim off the small amount of fat. Just put the meat directly into your crock pot.
Slow Cooker Shredded Beef Tacos
Place all of the ingredients (beef, jalapeno, garlic powder, beef bouillon, chili powder, cumin, salt, chopped onions and water) in the slow cooker. Cover and cook on low for 8-10 hours until the meat falls apart.
How to shred your beef for crockpot beef burritos
In the crockpot, use two forks, or tongs, or whatever you’d like and shred the meat. It really will fall apart and take very little effort to shred it. Leave all of the juices from the meat and seasoning. It helps keep it nice and moist and flavorful
The many ways to enjoy your crockpot shredded burrito meat
Most of the time, our family likes to enjoy this shredded burrito meat in a taco. They are easy to fold and better for smaller hands. I also find this way, we get less tortilla. Of course, you can use a large tortilla and fold it up into a nice burrito.
You can also make yourself a big Mexican style salad, and pile on the meat. I find the meat and meat juices so flavorful I don’t even add any salad dressing. Sometimes we’ll add salsa to the salad to give it a little more zing.
Wheather you serve the meat in tacos, burritos, over nachos or however you see fit, you are sure to enjoy this meat and your family and/or your guests will too.
Variations on crockpot burrito meat
It is also a big hit to swap out the protein choice. This recipe also works very well to make some delicious chicken crockpot burrito or taco meat. I prefer to use boneless skinless breasts, but any meat you like will definitely get tender and work.
Love your slow cooker? Check out this super easy and delicious pear applesauce!
Need a salad to add to the meal? Check out very unique and easy 7 Layer Salad.
The most delicious slow-cooker taco/burrito meat I've ever made via emeals
- 2 lbs beef chuck roast ours was a little over 1 lb
- 1 jalapeño minced (remove the seeds for less heat, leave them in for more. We leave ours in)
- 1/2 t garlic powder
- 1 beef bouillon cure
- 1 t chili powder
- 1 t cumin
- 1/2 t salt
- a sprinkling of chopped onions
- 1/2 c water
- Other accessories for tacos for example, beans, tortillas, cheese, cilantro, lettuce, sour cream, tomato.
- Trim the fat from the beef and discard.
- Take all of the ingredients (except those in the last listed) and combine them in the slow cooker.
- Set to low and cook for 8-10 hours until the meat falls apart.
- In the crockpot, use two forks, or tongs, or whatever you’d like and shred the meat.
- Serve the meat in tacos, burritos, over nachos or however you see fit. And enjoy!