These Crockpot Mexican Shredded Beef Tacos are so juicy, flavorful, and ridiculously easy to make, that they practically cook themselves. They're topped with a creamy queso dip, tangy pickled onions, and fresh cilantro, making them the ultimate Taco Tuesday win.
Why You’ll Love It
If you’ve ever dreamt of recreating that perfect shredded beef taco you had at your favorite Mexican restaurant, this delicious recipe is your new go-to.
It’s loaded with bold flavors from classic Mexican spices while also being super low-maintenance thanks to the slow cooker. It's shockingly hands-off, which makes it ideal for meal prep, lazy Sundays, or busy weeknights when you just can’t deal.
The base of this taco recipe is a beef chuck roast, which gets melt in you mouth tender after hours of slow cooking in a flavorful bath of green enchilada sauce, garlic, onions, and a splash of red wine vinegar to balance things out. Add in pantry faves like cumin, oregano, and garlic powder, and let that cut of beef soak up every bit of that magic cooking liquid.
And while the beef is doing its thing, you can whip up the creamiest queso dip in your mini Crockpot or a small bowl which can be heated in the microwave.
Once the beef is ready and fall-apart tender, just pile it into warm corn tortillas, top with that hot queso drizzle, and sprinkle on fresh cilantro, pickled red onions, and hot sauce. It also makes the perfect filling for enchiladas, too!
So whether you’re making it for taco nights, prepping for quick meals during the week, or hosting a DIY taco bar for the whole family, this is one of those next level comfort food dishes that never disappoints.
Ingredients & Substitutions
Here’s a breakdown of everything you need to make these Crockpot beef tacos and what you can swap if you're missing something. These simple ingredients come together to create a flavorful sauce that soaks into every bit of the beef. From the enchilada base to the creamy queso, each component layers in more bold flavor, making it one of our favorite go-to recipes for taco night.
FOR THE TACOS
- Beef chuck roast: The ideal cut of beef for slow cooking. You could also use a round roast or pound chuck roast — just avoid anything too lean or it won’t shred as well.
- White onion: Adds sweetness and body to the sauce. Sliced red onion works too for a sharper bite.
- Garlic cloves: Whole cloves give a mellow garlic flavor. Sub garlic powder if you’re out.
- Green enchilada sauce: The main base of our flavorful sauce. You can also use red enchilada sauce, salsa verde, blended green chiles, or tomato paste thinned with salsa, beef broth or orange juice if you wanted.
- Kosher salt, cumin, smoked paprika, garlic powder, oregano: Classic Mexican spices that give the beef depth. Add a pinch of chipotle powder, chili powder, onion powder or taco seasoning for extra kick. You could also throw in some bay leaves if you want.
- Red wine vinegar: Balances the richness of the meat. Lime juice works in a pinch.
FOR THE TACOS
- Queso bálano veleta: Melts beautifully into a creamy dip. Swap for regular Velveeta, cheddar, or pepper jack.
- Mild salsa: Adds tang and flavor to the queso. Even my hot salsa, green salsa, or even pico de gallo would work.
- Milk: Thins the queso to dippable perfection. Use any milk or even beef stock if you want it extra savory.
- Corn tortillas: I love the contrast of corn with the shredded meat, but flour tortillas work, too.
- Pink pickled onions: Adds brightness and color. Sliced onion or diced white onion would be a great swap if you don’t have them.
- Cilantro & hot sauce: Essential favorite toppings. Add cotija cheese, sour cream, avocado, or a squeeze of lime juice if you’re feeling fancy.
How to Make It
This easy crockpot method takes all the guesswork out of making tender beef tacos from scratch. With minimal prep and plenty of hands-off cooking time, it’s the best shredded beef tacos recipe to keep in rotation all year long.
- OPTIONAL SEAR: Although I don't think this stove top cooking method is completely necessary, it's still an option. You can also make this beef taco recipe by searing the beef roast in a large skillet with some olive oil over medium-high heat. My method requires less time but those little browned bits on the bottom of the pan do add a little extra flavor if you have the time and energy.
- ADD INGREDIENTS TO THE CROCKPOT: Add the beef chuck roast, white onion, garlic cloves, green enchilada sauce, kosher salt, cumin, smoked paprika, garlic powder, oregano, and red wine vinegar to your slow cooker. Give everything a good stir.
- COOK UNTIL FORK TENDER: Cover with the lid and cook on high for 9–10 hours (or low for 12 if you’re starting early). The beef should be ultra tender and easy to shred.
- MAKE THE QUESO DIP: 30 minutes before the beef is ready, add the queso, salsa, milk, and a pinch of salt to your small Crockpot. Stir halfway through, then again before serving until it’s smooth and creamy. You could also pop it in a small bowl and place it in the microwave. Cook for 3 minutes, stirring half way. If it's not melted, keep heating or 30 seconds at a time, stirring in between.
- SHRED THE BEEF: Remove the beef and shred it into large chunks or fine shredded meat depending on your vibe. Return to the bottom of the pot to soak up more of that cooking liquid. Taste and add additional salt if needed.
- BUILD YOUR TACOS: Warm tortillas (wrap them in a damp paper towel and microwave for 30 seconds!). Then pile on the Mexican shredded beef, queso drizzle, pickled onions, fresh cilantro, and your favorite taco toppings.
- SERVE: Serve hot with lime wedges and a side of chips if you want to go full Mexican restaurant style.
- SAVE: Store any leftover beef in airtight containers or freezer-safe bags. It’s even better the next day, and makes great leftover beef tacos, rice bowls, or burrito fillings.
What to Serve It With
NGL, these tacos are bold and filling on their own. But if you want to round it out with sides or drinks, I got you. Here are some of my favorite things to pair Mexican food with:
- Cilantro lime rice or cheesy Mexican-style rice or some Elote Pasta Salad
- Chips and guac or salsa trio and some Ground Beef Empanadas
- Grilled street corn, elotes in a cup or esquites
- Epcot's Avocado Margarita, a crisp Mexican lager or agua fresca
- And for dessert? Churro bites, Tres Leches or cinnamon sugar sopapillas!
Or for more tasty taco recipes, try some of these mexican inspired recipes:
- Stovetop Carne Asada
- Instant Pot Chicken Tacos (Pressure Cooker)
- Healthy Taco Casserole Recipe (One-Pan & Easy!)
- Bulgogi Beef Tacos Recipes
- Cheesy Chipotle Chicken Skillet
- Chicken Tinga
Recipe
Mexican Shredded Beef Tacos (Crockpot Recipe)
Ingredients
For the Shredded Beef
- 3.5 lb Beef Chuck Roast
- 1 Large White Onion roughly chopped
- 4 Garlic Cloves whole
- 3 Cups Green Enchilada Sauce
- 2 teaspoon Kosher Salt
- 1 tablespoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- 2 tablespoon Red Wine Vinegar
For Serving the Tacos
- Corn Tortillas
- Pink Pickled Onions
- Cilantro roughly chopped
- Hot Sauce
Instructions
- OPTIONAL: Although I don't think this cooking method is completely necessary, you can make this beef taco recipe by searing the beef roast in olive oil iin a large skillet. My method requires less time but those little browned bits on the bottom fo the pan do add a little extra flavor if you have the time and energy.
- Add all the ingredients for the shredded beef to the Crockpot and stir.
- Place the lid on the Crockpot and set it on high for 9–10 hours or until the beef is fall-apart tender.
- 30 minutes before serving the beef, grab your small lunch Crock and add the ingredients for the queso dip. Put the lid on.
- Stir once at 15 minutes, then put the lid back on and stir again before serving until it’s smooth and creamy.
- Once everything is ready, carefully shred the beef and build the tacos with beef, queso dip, pickled red onions, cilantro, and hot sauce.
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