Description
These Cheesy Shredded Beef Tacos are a hearty and comforting meal made with slow-cooked beef chuck roast, bold spices, and melty cheese, all wrapped in warm tortillas. Perfect for taco night or feeding a crowd.
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)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Season the beef chuck roast with salt and pepper, then sear it on all sides until browned. Remove and set aside.
- Add chopped onion to the pot and sauté until softened. Stir in garlic and cook until fragrant.
- Return the beef to the pot and add beef broth, chili powder, cumin, and paprika. Stir to combine.
- Cover and simmer on low heat for about 3 hours, or until the beef is fork-tender.
- Remove the beef and shred it using two forks. Return shredded beef to the pot and mix with the juices.
- Warm the tortillas in a skillet or microwave.
- Fill each tortilla with shredded beef and sprinkle with cheese. Let cheese melt before serving.
Notes
- Add chipotle powder or smoked paprika for a smoky kick.
- Use corn tortillas for a lighter or gluten-free option.
- Include sautéed peppers or onions for extra texture and flavor.
- Store leftover beef in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat beef on the stovetop with a splash of broth to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
