Shredded Beef Tacos

With only 6 main ingredients, you can have this “dump-and-go” recipe of Shredded Beef Tacos into your crock pot or Instant Pot in minutes. The Mexican shredded beef will fall apart after cooking and pack so much flavor into each taco. Say “holá” to a new weeknight favorite in your home!

Disclaimer: This post was created in partnership with Hy-Vee (Columbia). 

Why We Love This Version of Tacos

Shredded Beef Tacos check so many boxes when it comes to a delicious, homemade dinner:

1. So much flavor! My family now prefers this version to ground beef tacos.
2. With only 6 ingredients, this recipe is SUPER easy!
3. It’s a dump-and-go meal and can be cooked in either the slow cooker or Instant Pot.
4. Can be prepped ahead as a freezer meal, so double the batch for dinner and freeze one for later.
5. Works well as a recipe for groups of people. Just lay out all the toppings like a Taco Bar and serve this Mexican shredded beef out of the slow cooker or Instant Pot.
6. Leftovers are awesome! You can serve them as Shredded Beef Nachos or in quesadillas.

Where to Get Your Ingredients

We suggest grabbing the ingredients for these tacos at your local Hy-Vee, since they are well-stocked year-round. The employees are so helpful, if you have any questions.

While you’re there, pick up some short cut side dishes and condiments to go along with this recipe from their deli area. This can make life so much easier!

The ingredients are simple, but the flavor is BIG. Here are the players in this recipe:

For the Mexican Shredded Beef

• Boneless beef chuck roast (sub: boneless pork shoulder roast)
• Taco seasoning – Either buy all-natural taco seasoning packets or make our delicious homemade taco seasoning from pantry ingredients.
• Salsa – Go mild if you have picky eaters or medium if you like more heat.
• Low-sodium beef broth – You can sub in chicken stock or broth instead.

For the Tacos

• Whole wheat tortillas (Gluten-free option: 24 corn tortillas)
• Shredded cheddar cheese
• Optional Mexican toppings: shredded cheddar cheese, diced avocado, salsa, chopped tomatoes, sour cream, shredded lettuce, etc.

How to Make Shredded Beef Tacos

Because we know our readers love versatility in their recipes, we have instructions for how to cook it in either the crockpot OR in the Instant Pot. Here’s how…

To Make in the Slow Cooker: Place the roast in the insert and rub the taco seasoning over all sides of the meat. Top with the salsa and beef stock. Close the lid and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the meat easily shreds. 

To Make in the Instant Pot: Cut up the chuck roast into 2×2 inch pieces (cutting it up ensures even, fast cooking and “fall apart” beef). Place the meat in the Instant Pot and toss with the taco seasoning. Top with the salsa and beef stock. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the rest.

Now for the fun part! Using two forks, start pulling apart that meat. This is also when my husband begins lurking around the kitchen and sneaking bites when I look away.

After shredding the meat, you have a few options. The obvious choice is to serve it similarly to our Taco Bar. Lay out the shredded beef, soft & hard shell tacos, and a variety of Mexican toppings of your choice.

The next night, you can repurpose the meat to make Shredded Beef Nachos. Yum! Or if you want a low-carb option, try using the leftovers to make Bell Pepper Nachos.

This is now my family’s go-to tacos and the recipe I make for guests. Ready to make your own?