Shredded Beef Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked shredded beef tacos with warm spices, topped with lettuce, cheese, avocado, and sour cream. Flavorful, fork-tender, and great for leftovers, these taste like restaurant-quality tacos.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (2.5 - 3 lb) chuck roast or cross rib roast
- 1 1/2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- Juice of 1 lime
- Warmed corn tortillas or fresh flour tortillas
- Chopped romaine lettuce
- Shredded monterey jack or cheddar cheese
- Guacamole or diced avocados
- Sour cream (or Mexican crema)
- Fresh pico de gallo or diced tomatoes
- Freshly squeezed lime juice
- Mexican hot sauce (such as Tapatio or Valentina)
At a glance
PER SERVING · TIME 500M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h
- Sodium
- 957mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 827mg
- Calcium
- 196mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.