Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tailgating or casual family dinners.
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
tablespoon chili powder
pounds boneless beef chuck roast (trim off any visible fat before cooking)
tablespoons finely chopped cilantro
cup shredded Cheddar cheese (about 4 ounces)
cup shredded lettuce
cup sour cream
Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Spoon off any fat.
Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.
(10 1/2 ounces) Campbell’s® Condensed French Onion Soup
August 19, 2015
This is a great recipe. I seasoned the chuck roast before putting it in the slow cooker, when the roast was done and resting before shredding it, I added a little flour in the crockpot to thicken up the juices. We made Shredded beef sliders and they were yummy. Next time I may add a can of green chilies in the mix.
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