Baked Shredded Beef Tacos
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When I go to a Mexican restaurant, and they give the choice of ground beef or shredded beef I will pick the shredded every time. There is just something about the way that shredded beef holds on to the flavors that I just love. I make Shredded Beef Burritos in my crock pot, and have also done the meat that way to make Homemade Shredded Beef Enchiladas with Homemade Red Sauce. I decided I would try baked tacos that way, too.
Best part, the crock pot does most of the work for you. Right before you eat, fill the shells and bake them for a bit, sprinkle them with your favorite toppings and serve them up right out of the baking dish!
Switch up your Taco Tuesday with this new recipe, and watch your family smile– I know that mine did!
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Baked Shredded Beef Tacos
Ingredients
- 2 pound Beef Chuck Roast
- 1 -4 ounce can green chilies
- 1 can Rotel
- 1/2 cup green salsa Verde Salsa
- 1/2 cup chopped onion
- 1 - 8 ounce package shredded Mexican cheese
- 15 crunchy tacos shells
Instructions
- In your crock pot cook roast, green chilies, Rotel, salsa and onion all day on low (8hours) Shred beef, drain excess drippings,
- Preheat oven to 400 degrees. Stand shells up in a 9x13 baking dish. Divide meat between shells, top with cheese.
- Bake for 15-20 minutes. Top with desired toppings: lettuce, tomatoes, cilantro, sour cream, guacamole, salsa.
- Serve right out of the dish.
Nutrition
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I love this shredded beef recipe for these tacos. Just dump it and let it cook. So easy and so flavorful. Yummy!