Slow-Cooker Shredded Beef Tacos

  • Prep 5 min
  • Total 6 hr 0 min
  • Servings 12
Slow-Cooker Shredded Beef Tacos


  • 1 can chipotle peppers in adobo sauce
  • 3 pounds beef lean bottom round (or chuck roast or rump)
  • 1 can (12 oz.) carbonated cola beverage
  • 12 taco shells from 2 boxes (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • Taco toppings (sour cream, lettuce, salsa, etc.)


  • 1
    Finely mince 2-3 chipotle peppers, depending on your spice preference. In a small bowl, combine minced pepper with cola beverage and 1-2 teaspoons of sauce adobo sauce from the can of pepper (again, the amount depends of spice preference).
  • 2
    In a slow cooker, add meat and cover in chipotle-cola mixture. Cook on HIGH for 4-5 hours or on LOW for 7-8 hours.
  • 3
    Once meat has cooked, transfer to a cutting board and shred with two forks. Return meat to slow cooker and stir into cooking liquid, thoroughly mixing until most of the liquid has absorbed back into the meat.
  • 4
    Add meat to taco shells and top with your favorite taco toppings.

  • After the meat has fully cooked, taste-test to determine if it needs salt. Additionally, after cooking for a long period the flavor of the adobo and chiles will have mellowed out, so feel free to add more of each after the meat has cooked, too.

No nutrition information available for this recipe
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