Top Rated Shredded Beef Taco Recipes

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Nasseh
This recipe is easy to make in the crockpot.
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Cooking Index
Use any leftover meat in a taco salad. Arrange the meat, cheese, and guacamole on a bed of leaf lettuce. Add some salsa for a quick salad dressing and serve with corn chips.
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faeriemaiden9
This how my family makes taco meat. We prefer this to using ground beef.
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heavenslice
We make this either the day ahead and refrigerate it or we freeze it, I can usually get two quart sized bags from one roast. Out of family preference, we omit the cilantro. Adapted from "Soft Beef Tacos with Salsa" on epicurious.com.
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Chef #343668
My husband loves Mexican food and this is one of his favorites. This meat is so tender and flavorful, and it smells wonderful cooking all day. This meat can be used for hard taco shells or in soft flour tortillas. Delicious!
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YungB
From Tejas Tacos in The Border Cookbook.
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chef_juan_ahbee
Great recipe to make taco night a hit
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Sunset OCTOBER 2009
Time: 4 1/4 hours. This recipe is adapted from one in the forthcoming Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.
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cookiedog
The Coke gives these just a touch of sweetness. Add some salsa, sour cream and a squeeze of lime and you'll have tacos you would be proud to serve to your family and friends. The dried chiles in this are not really spicy. This recipe is a preview from one of my favorite cookbook authors, Deborah Schneider. She has a new cookbook coming out in May of 2010: Amor y Tacos. I know I'll be first in line to buy that book!
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All You JANUARY 2011
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Renee Redman
My family just loves this recipe and so do I because it's so easy!! The true "secret" to this recipe is the garnish (which sounds crazy- but is so good) so don't be afraid to try it. I have also made this with boneless skinless chicken breasts and that is fantastic too.
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mydesigirl
This recipe will feed 15-20 people, but once you read it you can use the meat in other ways also.
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