Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Use your crock pot for perfectly tender beef in this easy taco recipe. The quick fresh pico de gallo adds crunch, flavor and color, but your favorite fresh salsa will make a great taco topper in a pinch.

Devon O'Brien
Source: EatingWell.com, February 2017


Read the full recipe after the video.

Recipe Summary test

45 mins
4 hrs 45 mins


Pico de Gallo


Instructions Checklist
  • To prepare beef: Combine chili powder, oregano, cumin, salt, cayenne and garlic powder in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.

  • Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total.

  • Place onion in a 5- to 6-quart slow cooker. Add the beef. Whisk broth, tomato paste and the remaining spice mixture together and pour over the beef.

  • Cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks and stir back into the liquid.

  • To prepare pico de gallo: Combine tomato, cilantro, red onion, jalapeño, lime juice and salt in a medium bowl.

  • Serve the beef with tortillas, the pico de gallo and lime wedges.


To make ahead: Prepare beef (Steps 1-4) and refrigerate for up to 3 days or freeze for up to 2 months.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

521 calories; protein 63.6g; carbohydrates 28.1g; dietary fiber 5.5g; sugars 3g; fat 16.5g; saturated fat 5.4g; cholesterol 176.9mg; vitamin a iu 1269.9IU; vitamin c 8.1mg; folate 34mcg; calcium 103.5mg; iron 6.9mg; magnesium 87.8mg; potassium 800.2mg; sodium 409.4mg.

Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This recipe is delicious and we make it regularly. I disagree with the other reviewer that said 3 Tbs of chili powder is too much. You're talking about 3 pounds of beef it needs a lot of seasoning. We make it as-is (only adjusting spice amounts if we're making a smaller batch) and it's always a winner for us and for guests. It freezes well and the leftovers are just as good. Read More
Rating: 2 stars
The 3 tablespoons of chilli powder is too much and ruined any flavour that the meat had using half of that would make the whole recipe better but with three tablespoons it s ruined Read More