Name: Cheesy Shredded Beef Tacos
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Mexican
Ingredients: 2.5–3 lbs beef chuck roast; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 10–12 tortillas (flour or corn)

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I love how these cheesy shredded beef tacos turn a simple cut of beef into something rich, comforting, and full of flavor. I slowly cook the beef until it’s fall-apart tender, then tuck it into warm tortillas with plenty of melted cheese for a meal that always feels satisfying and special.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s hearty, easy to prepare, and perfect for sharing. I like that most of the cooking time is hands-off, which makes it great for busy days. The combination of juicy shredded beef and gooey cheese gives me that classic taco night feeling, but with extra depth and comfort.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

beef chuck roast
olive oil
salt
black pepper
onion
garlic
beef broth
chili powder
ground cumin
paprika
shredded cheese
tortillas

Directions

I start by heating the olive oil in a large pot or Dutch oven over medium heat. I season the beef chuck roast with salt and pepper, then sear it on all sides until nicely browned.

I remove the beef and set it aside, then add the chopped onion to the same pot and cook it until softened. I stir in the garlic and cook briefly until fragrant.

I return the beef to the pot and add the beef broth along with the chili powder, cumin, and paprika. I cover the pot and let everything simmer on low heat for about 3 hours, until the beef is very tender.

Once the beef is done, I shred it using two forks and mix it back into the cooking juices. I warm the tortillas, fill them with shredded beef, sprinkle generously with cheese, and let the cheese melt before serving.

Servings And Timing

I usually get about 10 to 12 tacos from this recipe.
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes

Variations

I sometimes add a bit of chipotle powder or smoked paprika when I want a smoky kick. For a lighter option, I use corn tortillas instead of flour. When I feel like changing things up, I add sautéed peppers or onions directly into the tacos.

Storage/Reheating

I store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop with a splash of broth to keep it moist. I assemble the tacos fresh so the tortillas don’t get soggy.

FAQs

Can I make this recipe in a slow cooker?

I can easily adapt this recipe for a slow cooker by searing the beef first and then cooking everything on low for 7 to 8 hours.

What type of cheese works best?

I like using a good melting cheese such as cheddar, Monterey Jack, or a Mexican cheese blend.

Can I freeze the shredded beef?

I often freeze the beef in portions, and it keeps well for up to 2 months when stored properly.

Are these tacos spicy?

I find them mildly spiced, but I adjust the heat by adding more or less chili powder depending on my preference.

What can I serve with these tacos?

I usually serve them with rice, beans, or a simple salad to round out the meal.

Conclusion

I find these cheesy shredded beef tacos to be the perfect balance of comfort and flavor. They’re easy to prepare, incredibly satisfying, and always a hit when I make them for family or friends.