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Irresistible Cheesy Shredded Beef Tacos

Irresistible Cheesy Shredded Beef Tacos

The tender, slow-cooked beef melts in your mouth, while gooey cheese and crispy tortillas bring serious flavor. A comforting yet exciting taco recipe you’ll want on repeat.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lbs beef chuck roast or flank steak for quicker cook
  • 1 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 8 oz tomato sauce
  • 2 tbsp taco seasoning store-bought or homemade
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder optional, for heat
  • 1 bay leaf
  • 1 tbsp lime juice for finishing
  • salt and pepper to taste
Cheesy Tacos
  • 8-10 small tortillas corn or flour
  • 2 cups shredded cheese cheddar, Monterey Jack or Mexican blend
  • avocado, sour cream, cilantro, lime wedges, salsa, pickled onions for topping

Equipment

  • Slow Cooker
  • Dutch Oven
  • Skillet
  • Mixing bowls
  • Cutting Board
  • Tongs
  • Measuring Spoons

Method
 

  1. Heat olive oil in Dutch oven over medium-high heat. Sear beef on all sides, about 3–4 minutes per side.
  2. Remove beef and set aside. In the same pot, sauté onion and garlic until softened.
  3. Add beef broth, tomato sauce, taco seasoning, cumin, paprika, chili powder, bay leaf, salt, and pepper. Stir well.
  4. Return beef to the pot. Cover and cook on low for 3–4 hours (or 6–8 hours in slow cooker) until beef is tender.
  5. Shred the beef with two forks and return to pot. Mix with juices and add lime juice.
  6. In a skillet, heat tortillas, sprinkle cheese, add shredded beef, and fold. Cook 1–2 minutes per side until golden and crispy.
  7. Serve with toppings like avocado, sour cream, salsa, and fresh cilantro.

Notes

Make ahead tip: Store shredded beef up to 4 days in the fridge or 3 months in the freezer. Reheat before assembling.