Chili Beef Soft Tacos Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 jars - mild or medium tomato-based salsa, 16 oz. jars
  • 2 tablespoons - cider vinegar
  • 5 teaspoons - chili powder
  • 1 1/2 pounds - beef chuck pot roast, fat trimmed
  • 12 - corn tortillas, 6-inch
  • 3/4 cups - sour cream
  • 3 cups - shredded lettuce
  • 1 - avocado
  • Directions:

    Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
    Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

    Brief Description

    Beef cooked in the slow cooker served on corn tortillas for soft tacos.

    Main Ingredient:


    Category:  Beef

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 10 hour(s)

    Posted By:


    Posted On:

    September 29, 2012

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