Slow cooker shredded beef tacos

Let's taco 'bout dinner!

  • 6 hrs 20 mins cooking
  • Makes 6 Item
  • Print
This fresh and easy beef taco recipe is a game-changer for when you need something simple and delicious for a busy midweek dinner. Throw the beef in the slow cooker in the morning and come home to a satisfying dinner on the table in minutes - and the leftovers (if there are any) make a perfect next-day work lunch.
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Shredded beef tacos
  • 1 kilogram piece beef chuck steak
  • 1/4 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 cup (250ml) beef stock
  • 2 tablespoon tomato paste
  • 1 fresh long red chilli, sliced thinly
  • 2 clove garlic, crushed
  • salt and pepper, to taste
  • 6 flour tortillas, warmed


Shredded beef tacos
  • 1
    Rub beef with combined spices; place in a 4.5-litre (18-cup) slow cooker. Pour over combined stock, paste, chilli and garlic. Cook, covered, on low, for 6 hours.
  • 2
    Remove beef from cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from slow cooker. Return meat to cooker; season to taste.
  • 3
    Serve shredded beef in tortillas.

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