These Crock-Pot Shredded Beef and Bean Tacos are made from a leftover Mississippi roast. It’s a perfect quick and easy dinner the whole family will love!
Last week, I shared a recipe for Crock-Pot Mississippi Chuck Roast, and this week, it’s all about the leftovers. See, the leftover beef from this particular roast is just amazing — seriously! I mean, it’s pretty darn good the first time you serve it, but after you let it hang out in the fridge for a day or two, it becomes even better. I just pack up the leftover shredded beef, including the pepperoncini peppers, into a large dish. Then, I chop the peppers up into smaller pieces and the beef is ready to use again.
My family is crazy about tacos, but juicy shredded beef tacos are always a huge hit. I like to stretch the meat out into as many meals as I can, so I usually add a can of black beans to my taco filling. This way, I use less meat, and when you pile on the toppings, the tacos are definitely filling.
I started out with about 4 cups of the shredded beef. Then, I added the black beans, some spices and water to a large skillet and let it all simmer together.
While the meat was cooking, I had the kids help me with the taco toppings. I like to get creative here, and personally, I think the more toppings, the better the taco. But since not everyone in the house feels the same way, I just set out a bunch of different things, and then people can add whatever they want.
For these tacos, I shredded some purple cabbage and cheese. Then, I made some easy homemade guacamole. My son loves guac, but he won’t eat avocado slices, go figure. So whenever I’m rushed, I just mash up a few avocados and stir in some lime juice, salt and pepper. This barely qualifies as guacamole, but it works in a pinch!
I usually serve sour cream or maybe some cilantro lime sauce, if we have it. And that’s really all there is to it!
How to Make Crock-Pot Shredded Beef and Bean Tacos
- 4 cups shredded beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 cup water
- 1 15- oz can black beans rinsed and drained
- Salt and pepper to taste
- Small tortillas
- Optional Toppings
- 3 cups guacamole
- 2 cups shredded purple cabbage
- 2 cups shredded cheddar or Mexican blend cheese
- Sour cream or cilantro lime dressing
- Chopped cilantro
- Mix the shredded beef, black beans, cumin, paprika and water in a large skillet
- Add salt and pepper if desired
- Cook over medium heat until warm
- Cover and cook on low until ready to serve
- To make tacos, quickly heat tortillas in a skillet until soft and warm, then add beef and toppings
The best thing about using leftover shredded beef for the tacos is that it’s pretty much already seasoned. I added some spices to give the meat extra flavor, but you really don’t need that. I didn’t add any extra salt or pepper, but you could add some and keep the flavors simple. If you want, you could even throw in some taco seasoning, if you have that.
Sometimes, I’ll even sneak in a tiny bit of chipotle pepper for extra heat — whatever works!
These Crock-Pot shredded beef and bean tacos are perfect when you need to get dinner on the table in a hurry. They only take a few minutes to make, and they’re so much tastier than take-out.
And would you believe that I got one more meal out of this fabulous shredded beef?! That’s pretty good for one chuck roast and very budget friendly!
So if you haven’t already, try to go out and buy a chuck roast so that you can make some super easy, super delicious dinners this week!