Chicken tacos are a staple in my house. It’s an easy go-to when I don’t know what else to make. One week when I told my husband I was going to make them – again – he asked me, “Why don’t you ever make beef tacos?” After that, it became my mission to figure out a great, equally-easy beef taco recipe. This is the winner.
This is the best kind of slow cooker recipe – you just dump and go. Even better, it only takes three ingredients. Here’s what you’ll need:
Easy, Shredded Taco Beef in the Slow Cooker
- 2-3 lb. Beef roast
- 1 can enchilada sauce
- 1 can chopped green chilies
- Place the roast in the bottom of the slow cooker. Pour the enchilada sauce over. Pour the chopped green chilies over.
- Cook on low for 7-9 hours or on high for 5-6 hours.
- Shred beef before serving.