We love Mexican food at our house and usually eat some form of it (tacos, enchiladas, fajitas) at least once a week. My friend invited us over for these delicious shredded beef tacos one day and I was hooked. I love that I can throw the meat in the slow cooker and let it cook all day, then prep all the toppings right before dinner. We love to serve ours with pico de gallo, guacamole, sour cream and cheese. I also made a side of Mexican rice tonight with these. I love corn tortillas for the tacos, but the kids aren’t fans so I serve theirs in flour tortillas. Tonight we enjoyed them for Cinco de Mayo, and I made a pineapple/mango salsa to top them (recipe coming soon!) Also if you aren’t a fan of onions, you can leave those out, but I think onions are delicious and they get so soft and flavorful cooking with the beef. Shredded Beef Tacos

1 beef chuck roast (around 2 pounds)
1 can beef broth
1 yellow onion sliced
1 1/2 tablespoon chili powder
1/2 tablespoon cumin
1 tsp black pepper
1 tsp garlic powder
1 1/2 tsp garlic salt

Place roast in crockpot and pour beef broth over. Mix together the dry ingredients in a small bowl and sprinkle on top of the roast. Place the sliced onions on top of roast. Cover and cook on low for 7-8 hours. Shred roast, remove any fat, and place back in slow cooker and allow to cook another half hour in the broth.

Heat your corn tortillas on a small pan sprayed with a little oil or in the microwave between two damp paper towels so they are warm and soft. Serve with your choice of toppings.

Recipe adapted from: Cooking Classy