Shredded Beef Tacos

  • Type : Dinner

Made using the Lakeland 6L Slow Cookernutritional count per serving  8.2g total fat (2.5g saturated fat); 1354kJ (324 cal); 18.9g carbohydrate; 42.4g protein; 1.6g fibreprep & cook time 6 hours 20 minutes  


  • 1 kg beef chuck steak 
  • 1/4 tsp chilli powder 
  • 1 tsp ground cumin, coriander and smoked paprika 
  • 250ml beef stock 
  • 2 tbsp tomato paste 
  • fresh long red chilli sliced thinly
  • cloves garlic crushed
  • large flour tortillas warmed


  1. Rub beef with combined spices; place in the slow cooker. Pour over combined stock, paste, chilli and garlic. Cook, covered, on low for 6 hours.
  2. Remove beef from cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from slow cooker. Return meat to cooker; season to taste.
  3. Serve shredded beef in tortillas with guacamole, tomato salsa, grated cheese, sour cream, shredded lettuce and fresh coriander.
  4. TIPSuitable to freeze at the end of step 2.