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    Recipes » Recipes

    Crock-Pot Shredded Beef and Bean Tacos

    This post may contain affiliate links. Please see disclosure for more information. Published: Aug 10, 2016 · Modified: Mar 25, 2021 by Dee

    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!

    Jump to Recipe -

    crock-pot-shredded-beef-and-bean-tacos

    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.

    easy-crock-pot-shredded-beef-black-bean-tacos

    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!

    leftover-crock-pot-shredded-beef-bean-tacos

    How to Make Crock-Pot Shredded Beef and Bean Tacos

    crock-pot-shredded-beef-and-bean-tacos

    Crock-Pot Shredded Beef and Bean Tacos

    Published by Dee
    Easy shredded beef and bean tacos made from leftover Crock-Pot Mississippi chuck roast
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main
    Cuisine Mexican
    Servings 8
    Calories 250 kcal

    Ingredients
      

    • 4 cups shredded beef
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • ½ 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

    Instructions
     

    • 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

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 250kcalCarbohydrates: 19gProtein: 92gFat: 65gSaturated Fat: 24gCholesterol: 310mgSodium: 596mgPotassium: 2187mgFiber: 10gSugar: 1gVitamin A: 565IUVitamin C: 23.6mgCalcium: 120mgIron: 11.4mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    crock-pot-shredded-beef-black-bean-tacos-purple-cabbage-guacamole

    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!

    Shredded Beef and Bean Tacos

    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!

    Happy Cooking,

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    Sharing at

    Weekend Potluck, TT&J

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mary Bostow says

      August 27, 2016 at 7:05 pm

      Thank you for sharing at Delicious Dishes Recipe Party!

      Reply
    2. Sharon @ What The Fork Food Blog says

      August 17, 2016 at 12:22 pm

      Love that these call for leftover beef!

      Reply
    3. Jessy @ The Life Jolie says

      August 15, 2016 at 11:03 am

      Yum- this has Taco Tuesday written all over it!

      Reply
    4. Miz Helen says

      August 15, 2016 at 7:50 am

      Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
      Come Back Soon,
      Miz Helen5 stars

      Reply
    5. Cathy Trochelman says

      August 11, 2016 at 7:49 am

      These look so flavor packed! What an awesome dinner!

      Reply
    6. Erin @ Dinners, Dishes, and Desserts says

      August 10, 2016 at 7:27 pm

      We just had tacos tonight, but these look so much better than your average taco!

      Reply
    7. Sandi (@fearless_dining) says

      August 10, 2016 at 7:06 pm

      These tacos would be a huge hit with my family too 🙂

      Reply
    8. Michelle says

      August 10, 2016 at 6:44 pm

      Dee-
      I could eat these all day long!
      The red cabbage is beautiful too!
      Thanks
      Michelle

      Reply
    9. Maryanne | the little epicurean says

      August 10, 2016 at 5:09 pm

      My family loves tacos. I'm sure this will be a hit!

      Reply
      • Dee says

        August 12, 2016 at 2:49 pm

        I hope your family likes it as much as mine did! 🙂

    10. Katerina @ diethood .com says

      August 10, 2016 at 2:42 pm

      I love the combination of beef and beans!! These look great!! 🙂

      Reply
      • Dee says

        August 10, 2016 at 4:56 pm

        That's one of my favorite combos too! Thank you so much! 🙂

    11. Des @ Life's Ambrosia says

      August 10, 2016 at 10:40 am

      This is a great use of leftover shredded beef! These look wonderful 🙂

      Reply
      • Dee says

        August 10, 2016 at 4:57 pm

        Thanks, Des. They really were awesome tacos!

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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