Go Back Email Link
–+ servings
crock-pot-shredded-beef-and-bean-tacos
Print Recipe
5 from 1 vote

Crock-Pot Shredded Beef and Bean Tacos

Easy shredded beef and bean tacos made from leftover Crock-Pot Mississippi chuck roast
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: Mexican
Servings: 8
Author: Dee

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

Calories: 250kcal | Carbohydrates: 19g | Protein: 92g | Fat: 65g | Saturated Fat: 24g | Cholesterol: 310mg | Sodium: 596mg | Potassium: 2187mg | Fiber: 10g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 23.6mg | Calcium: 120mg | Iron: 11.4mg