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Slow Cooker Beef and Bean Tacos

This comforting slow cooker beef and bean taco recipe is simple to prepare and yields a hearty filling, perfect for busy days and family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef chuck roast Best cut for shreddable texture.
  • 1 can (15 oz) black beans Drained and rinsed.
  • 2 tbsp taco seasoning Adjust based on salt preference.
  • 1 cup low-sodium beef broth Can substitute with chicken broth.
  • 16 pieces small tortillas 4-inch flour or corn tortillas.
Toppings for serving
  • shredded lettuce To taste.
  • diced tomato To taste.
  • shredded cheese To taste.
  • sour cream To taste.

Method
 

Preparation
  1. Place the beef chuck roast, black beans, taco seasoning, and beef broth in a 6-quart slow cooker.
  2. Make sure the roast sits in the liquid as much as possible.
Cooking
  1. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
  2. The beef should be fork-tender at the end of the cooking time.
Shredding
  1. Remove the beef to a cutting board and shred it with two forks.
  2. Return the shredded beef to the slow cooker and mix with black beans and cooking juices.
Serving Preparation
  1. Warm the tortillas in a dry skillet or microwave for about 30 seconds.
Assembly
  1. Fill each tortilla with the beef and bean mixture.
  2. Top with shredded lettuce, diced tomato, shredded cheese, and sour cream.
  3. Serve warm and enjoy!

Notes

Store leftovers in an airtight container for up to 4 days. Freeze the filling for up to 3 months without tortillas.