This Slow Cooker Spicy Shredded Beef Tacos is a bold, zesty delight. Tender beef simmers in a spicy chili-tomato sauce, shredded for tacos—perfect for an easy beef crock pot recipe that packs a flavorful punch with minimal effort.
Recipe Tips and Tricks
Use chuck roast—its marbling shreds perfectly; trim excess fat for cleaner flavor. Sear the beef—it adds depth; skip if short on time, but it’s worth it. Adjust spice—start mild with chili powder and add more later for your heat level. Cook on low—high toughens beef; slow cooking ensures tender shreds. Shred with forks—two forks make quick work; don’t overmix to keep texture.
Why You’ll Love This Recipe
Get ready to spice up your taco night with a dish that’s as easy as it is explosively delicious with this Slow Cooker Spicy Shredded Beef Tacos—it’s a beef crock pot recipes champ and a crockpot recipes slow cooker star that’s about to become your new go-to for a fiesta of flavor! This recipe is a bold, zesty triumph: tender beef slow-cooks in a fiery chili-tomato sauce, shredding into juicy, spicy strands that pile perfectly into warm tortillas—all while your slow cooker does the magic, letting you kick back until it’s time to assemble and devour. It’s the ultimate hands-off taco filling—just toss it in, let it simmer low and slow, and come home to a kitchen filled with a tantalizing, spicy aroma and beef so succulent it’s begging for tacos, with every bite bursting with that perfect kick of heat, rich tomato tang, and hearty beefiness that’s pure taco-night bliss. Whether you’re hosting a casual get-together, craving a spicy dinner with zero fuss, or just want an easy recipe that delivers big on taste and excitement, this one’s an absolute winner—spicy, tender, and guaranteed to make every taco a delightful, stress-free treat that keeps everyone reaching for more!
Slow Cooker Spicy Shredded Beef Tacos
Spicy shredded beef for tacos—crockpot zesty.
Ingredients
- 2 lbs beef chuck roast
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
- 8-10 small tortillas (6-inch)
Instructions
- Gear Up for Taco Fiesta: Alright, let’s dive into this spicy, shredded adventure—grab your slow cooker, a skillet, a cutting board, a sharp knife, tongs, two forks, and a big spoon! These spicy beef tacos are about to make your day zesty and easy. Picture that tender, fiery beef—let’s get started with a big, excited grin lighting up our faces!
- Prep the Beef with Bold Care: Take your 2 lbs beef chuck roast—pat it dry with paper towels to soak up any moisture, then sprinkle a hearty pinch of salt, pepper, 1 tsp garlic powder, and 1 tsp onion powder over both sides, rubbing it in with your hands. Imagine that beef soaking up all that spicy flavor—set it aside and feel the excitement build!
- Sear the Beef for Zesty Depth: Heat your skillet over medium-high—add 1 tbsp olive oil and let it shimmer, picturing that sizzle about to kick off! Place the chuck roast in, searing each side for 3-4 minutes until it’s got a rich, golden crust—use tongs to flip it, imagining those juices locking in for a bold finish!
- Set the Beef in the Slow Cooker: Open your slow cooker—place the seared chuck roast right in the center, letting it settle in like it’s ready for a long, spicy cook. Picture it turning into shreddable perfection while you go about your day—no fuss, just pure taco goodness coming your way!
- Mix the Spicy Sauce Base: In a small bowl, combine 1 can (14.5 oz) diced tomatoes with their juice, 2 tbsp chili powder, and 1 tsp ground cumin—stir it with your spoon until it’s a zesty, spicy mix. Imagine that fiery tomato tang coating the beef—pour it evenly over the roast in the slow cooker!
- Add the Broth for Juicy Shreds: Measure 1 cup beef broth—pour it slowly around the roast, letting it pool at the bottom without washing off that spicy tomato mix. Picture that savory liquid keeping the beef moist and tender—give it a gentle swirl around the edges with your spoon, then pop the lid on tight!
- Set the Slow Cooker for Spicy Magic: Plug in your slow cooker—set it to low for 8-10 hours if you’re in for that slow, tender shred, or high for 4-5 hours if you’re craving it sooner! Hit start and step away—imagine the kitchen filling with that spicy, beefy aroma while you kick back!
- Check and Shred the Beef with Ease: When the time’s up, lift the lid—inhale that bold, spicy scent and use tongs to lift the beef onto your cutting board; it should be fork-tender. Grab two forks and shred it into juicy strands—return it to the slow cooker and stir in the sauce—picture that spicy beef ready for tacos!
- Warm the Tortillas for Taco Perfection: Grab your 8-10 small tortillas—heat them in a dry skillet over medium heat for 30 seconds per side or wrap them in foil and warm in the oven at 350°F for 10 minutes. Imagine those soft, warm tortillas cradling that spicy beef—set them aside, ready to assemble!
- Assemble and Serve Your Taco Treat: Spoon that shredded spicy beef into the warm tortillas—pile it high, savoring every bite of that tender, zesty goodness dripping with sauce! Top with cilantro, lime, or your favorites, then dig in, relishing every tasty, effortless moment. It’s your crockpot taco triumph, so enjoy every delicious bite with a big, happy grin!
Notes
- Sear for depth—skipping it works but loses flavor, so it’s worth the quick step!
- Low heat wins—high can toughen beef, so slow cooking gets that perfect shred.
- Adjust heat—start with 2 tbsp chili powder and add more after tasting if you crave extra spice!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 496Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 14gCholesterol 94mgSodium 622mgCarbohydrates 36gFiber 3gSugar 1gProtein 34g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Beef chuck roast is the robust star—2 lbs offers about 50 grams of protein and 40 grams of fat, hearty at 600 kcal with deep beefiness. Diced tomatoes add tang—1 can (14.5 oz) has 7 grams of carbs, 35 kcal, juicy and bright. Beef broth keeps it moist—1 cup has 1 gram of protein, 15 kcal, savory and light. Chili powder brings heat—2 tbsp has 4 grams of carbs, 45 kcal, bold and adjustable. Cumin adds warmth—1 tsp has negligible macros, earthy and essential. Garlic powder provides depth—1 tsp has negligible macros, pungent and easy. Onion powder enhances flavor—1 tsp has negligible macros, sweet and savory. Olive oil sears the meat—1 tbsp has 14 grams of fat, 120 kcal. Tortillas hold it all—1 tortilla (6-inch) has 15 grams of carbs, 90 kcal, soft and sturdy.
Variations and Substitutions
Swap chuck roast for brisket or pork shoulder—brisket (55g protein per 2 lbs), pork shoulder (50g), both shred well. Use crushed tomatoes or salsa instead of diced—crushed (7g carbs per 14.5 oz), salsa (10g per cup), smoother or spicier. Sub chili powder with chipotle powder or cayenne—chipotle (4g carbs per 2 tbsp), cayenne (negligible), smokier or hotter. Add jalapeños or bell peppers—jalapeños (1g carbs per pepper), peppers (6g), for heat or sweetness. Replace beef broth with chicken broth—1g protein per cup, 15 kcal, lighter vibe. Use hard shells or lettuce wraps—hard shells (15g carbs per shell), lettuce (1g per leaf), crunchy or low-carb.
Storage Options
Store shredded beef in an airtight container in the fridge for up to 4 days—sauce keeps it juicy; flavors deepen! Reheat on the stove over low heat for 10-15 minutes, stirring gently, or microwave for 2-3 minutes—add broth if dry. Freeze for up to 3 months—store without tortillas, thaw overnight in the fridge, and reheat; assemble fresh tacos after reheating.
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