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Slow-Cooker Shredded Beef Tacos with Pico de Gallo

/, Shredded beef, shredded tacos, Tacos/Slow-Cooker Shredded Beef Tacos with Pico de Gallo

Slow-Cooker Shredded Beef Tacos with Pico de Gallo

Slow-Cooker Shredded Beef Tacos with Pico de Gallo

Hello, Taco Tuesday!!! This Slow-Cooker Shredded Beef Tacos with Pico De Gallo a quick and easy dish to have for lunch or dinner! Another idea is that you can also substitute tortillas and use romaine lettuce as your wrap.  In addition, add your favorite rice as a side.  Enjoy :0)


  • Tacos
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ¼ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • 3 pounds beef chuck, trimmed and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, halved and sliced
  • 1 cup low-sodium beef broth
  • 3 tablespoons tomato paste
  • 16 corn tortillas (Optional: Romaine Lettuce for lettuce wraps)
  • Lime wedges for serving
  • Pico de Gallo
  • ¾ cup diced tomato (about 1 medium)
  • ½ cup chopped fresh cilantro
  • ¼ cup finely diced red onion
  • 1 jalapeño pepper, seeded if desired, finely diced
  • 1 tablespoon lime juice
  • ¼ teaspoon salt


  • Prep 45 m

  • Ready In 4 h 45 m

  1. 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.
  2. 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. 
  3. 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.
  4. Cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks and stir back into the liquid.
  5. To prepare pico de gallo: Combine tomato, cilantro, red onion, jalapeño, lime juice and salt in a medium bowl.
  6. 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 information

  • Serving size: 2 tortillas, ⅓ cup beef & 1½ Tbsp. salsa each
  • Per serving: 521 calories; 17 g fat(5 g sat); 6 g fiber; 28 g carbohydrates; 64 g protein; 34 mcg folate; 177 mg cholesterol; 3 g sugars; 0 g added sugars; 1,270 IU vitamin A; 8 mg vitamin C; 103 mg calcium; 7 mg iron; 409 mg sodium; 800 mg potassium
  • Nutrition Bonus: Iron (39% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 8½ lean protein, 1½ starch, 1 vegetable, ½ fat
  • by eatingwell

By |2017-03-13T18:40:49+00:00March 13th, 2017|Recipes, Shredded beef, shredded tacos, Tacos|Comments Off on Slow-Cooker Shredded Beef Tacos with Pico de Gallo

About the Author:

Entrepreneur's Wife and stay-At-Home Mom of 2 children as well as Entrepreneur Myself Running My Business. I'm here to help people learn how to eat healthy for a busy family on the go. Something that I've learned what works for the busy Mom's on the go.