Shredded Beef Tacos
This post may contain affiliate or sponsored links. Please read our disclosure policy.
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. This Mexican-inspired 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:
- So much flavor! My family now prefers this version to ground beef tacos.
- With only 6 ingredients, this recipe is SUPER easy!
- It’s a dump-and-go meal and can be cooked in either the slow cooker or Instant Pot.
- Can be prepped ahead as a freezer meal, so double the batch for dinner and freeze one for later.
- 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.
- 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!
Ingredients You’ll Need
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: 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…
Cook the Roast in the Slow Cooker or Instant Pot
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.
Shred the Beef
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.
Serve the Shredded Beef Tacos
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.
Enjoy Leftovers as Nachos!
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.
How to Freeze As a Meal Kit
It’s no secret we are big fans of freezer meals around here. In fact, we have 2 freezer meal cookbooks, 1 Hour Freezer Prep Sessions, and even a round-up with 70+ freezer meal recipes that you will love!
So, yep, we have freezer meal instructions for Shredded Beef Tacos.
Freeze For Later:
Label a gallon-sized freezer bag. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Rub the taco seasoning all over the sides of the roast and place in the bag. Add the salsa and broth. Seal, squeezing out any excess air, and freeze. (Note: If you want to cook this from frozen in the Instant Pot, place the bag in a round container in the freezer until frozen and then remove.)
Prepare From Frozen:
Note: Have your favorite Mexican toppings on hand to complete this meal. Two options for cooking:
- Thawed in either cooker: Thaw completely and cook according to the recipe instructions.
- From frozen in the Instant Pot: Do not thaw. Place the frozen meal in the Instant Pot and saute for 5-10 minutes to release some liquid. Then, cook according to the recipe instructions. (The frozen beef will cook in about the same amount of time as fresh.)
Side Dishes Ideas
In addition to the basic toppings for any tacos, it’s fun to offer a side dish like one of these below, especially when you’re hosting a group.
- Avocado Salsa – One of my all-time favorite side dish recipes!
- Chips and Guacamole – A BIG batch Tex-Mex classic.
- Texas Caviar Dip or Fiesta Chopped Salad – Either one of these chopped salads/dips are great recipes for crowds.
- Mexican Chopped Salad – Fresh, light, and delicious.
- Instant Pot Cilantro Lime Rice – A fresh, bright, and filling side dish!
Make 6 Dump-and-Go Freezer Meals in 1 Hour!
- Shopping & equipment lists
- Step-by-Step instructions & video tutorial
- Serving suggestions & dietary substitutions & more
This is now my family’s go-to tacos and the recipe I make for guests. Ready to make your own?
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Shredded Beef Tacos
With only a few simple ingredients, you can have a batch of Shredded Beef Tacos slow cooking in your crockpot (or Instant Pot) in minutes. Say “holá” to a new weeknight favorite in your home!
Ingredients
- 1 (2 1/2 – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes)
- 2 (1-ounce) taco seasoning packets (or 6–8 tablespoons homemade taco seasoning)
- 1 cup salsa (recommend: medium)
- 1/2 cup low sodium beef broth (sub: chicken stock)
- 2–3 cups shredded cheddar cheese*
- 8–10 (8 inch) whole wheat tortillas (Gluten-free option: 12-16 corn tortillas, but do not freeze them.)
- Optional toppings: diced avocado, salsa, chopped tomatoes, sour cream*, shredded lettuce, etc.
*Omit if making this dairy-free.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- If making this in the Instant Pot, cut the roast into 2×2 inch pieces. If making in the slow cooker, leave the roast whole. Place the roast in the slow cooker or Instant Pot and rub the taco seasoning over all sides of the meat. Top with the salsa and beef stock.Â
- Cover and cook using one of these methods:Â
- Slow Cooker (whole roast): Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.Â
- Instant Pot (2×2 inch pieces): 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 remaining pressure.
- Use tongs to transfer the beef to a cutting board. Discard most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.
- Use tongs to add the shredded beef to a warm tortilla, sprinkle with cheese, and finish off with your favorite Mexican toppings.Â
Freeze For Later: Label a gallon-sized freezer bag. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Rub the taco seasoning all over the sides of the roast and place in the bag. Add the salsa and broth. Seal, squeezing out any excess air, and freeze. (Note: If you want to cook this from frozen in the Instant Pot, place the bag in a round container in the freezer until frozen and then remove.)
Prepare From Frozen: Note: Have your favorite Mexican toppings on hand to complete this meal.
Two options for cooking:
- Cook after meat is thawed in either cooker: Thaw completely and follow Steps 2-4.
- From frozen in the Instant Pot: Do not thaw. Place the frozen meal in the Instant Pot and Saute for 5-10 minutes to release some liquid. Then, follow steps 2-4. (The frozen meat will cook in about the same amount of time as fresh.)
Notes/Tips
Gluten-Free Version: Use gluten-free tortillas or corn tortillas.Â
Dairy-Free Version: Omit the cheese and sour cream. I usually top mine generously with guacamole after it comes out of the oven to lend richness.
Ideas for How to Use Your Shredded Beef: Use the shredded beef in a Taco Bar or in Shredded Beef Nachos. Or, split the shredded beef up in small portions for a freezer meal that is great for 1-2 people.
How to Substitute a Pork Butt (Slow Cooker Version): If you want to use a 3 lb pork butt (often called Boston Butt) instead of a chuck roast, here’s how. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. Cover and cook the seasoned roast, salsa, and broth on Low for 7 to 9 hours or on High for 4 to 5 hours. Follow Steps 3 and 4.
How to Substitute a Pork Butt (Instant Pot Version): If you want to use a 3 lb pork butt (often called Boston Butt) instead of a chuck roast, here’s how. Cut up the pork into four equal pieces and season it with the taco seasoning. Add the seasoned roast, salsa, and broth to the pot. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. Follow Steps 3 and 4.
Want more spice? Add more salsa and taco seasoning at the beginning. You can also stir in some salsa to the shredded meat at the end.
Where We Get Our Beef: We both have been getting our grass-fed, grass-finished beef from ButcherBox for years. Read Rachel’s honest review of this meat subscription service and find their latest deal here.
Made this in my slow cooker the day before for a small group gathering and it was a huge hit. So easy! A simple reheat and the yummy flavor had worked its way all through the meat. Everyone loved making their own soft or hard tacos. Served with sides of beans and rice and chips and salsa. Extra bowl of hotter sauce available for those who wanted to turn up the heat. A definite keeper!
★★★★★
Love it Carol! I’m a big fan of recipes like this when feeding a group so everyone can personalize to their own tastes. Thanks for taking the time to leave a review.
Super easy to make and delicious, tender meat. We eat it in tacos, serve it on rice, and my daughter made some homemade mac and cheese with the meat mixed in and everyone loved it!!
★★★★★
Ooh, that mac and cheese sounds delicious! Thank you for sharing Margarita.
Delicious and easy to make. The whole family enjoyed it and we had it for 2 meals!
★★★★★
Thanks for taking time to leave a review Amy!
One of our favorite beef taco recipes. Quick and easy to prepare. The beef is always so tender and flavorful. My picky eater even loves this!
★★★★★
Thank you for the review Kristia. We especially love to hear what works for those pick eaters!