Shredded Beef Tacos

Photo: Kate Sears; Styling: Susan Vajaranant

This is a simple beef taco recipe for a busy weeknight. Serve with fresh salsa and lime.

Yield: Serves 6
Cost per Serving: $1.86
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 9g
  • Saturated fat: 2g
  • Protein: 39g
  • Carbohydrate: 25g
  • Fiber: 4g
  • Cholesterol: 70mg
  • Sodium: 738mg

Ingredients

  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 pounds top round roast
  • 1 tablespoon olive oil
  • 1 8-oz. can tomato sauce
  • 1/2 chipotle chile in adobo sauce, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 12 corn tortillas

Preparation

  1. 1. Combine salt, chili powder, cumin and coriander; rub all over roast. Warm oil in a large heavy pot over medium-high heat. Sear meat on both sides, about 4 minutes total.
  2. 2. Place meat in slow cooker. Mix tomato sauce, chipotle and garlic; pour over meat. Cover and cook on low until fork-tender, about 6 hours. Shred meat, combine with enough sauce to moisten, and serve with tortillas.
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