Slow cooker beef tacos

Ah, you probably hate me for saying this but I haven’t cooked dinner for such a long time. I know that sounds deliciously lazy, but I’m actually craving pots and pans and cooking things from scratch. I’ve been out of home for almost a month now, traveling but next week I’m back to normal. Yay!

So today I have my friend Erin sharing a recipe for slow cooker beef tacos with us, and it’s one I’m looking forward to trying when I’m back home. Tacos make everyone happy in my family. I’m a soft taco girl, for the record.


I don’t think there is a greater feeling then coming home to dinner already underway. Except the feeling of remembering you already have dinner underway. Especially in winter. This is why I love using the slow cooker.

I’ve been trying some exciting ways to use it this winter. You see, stews and casseroles are just not my thing. So there’s been lots of experimenting around my place.

Mexican has been on high rotation. This spicy, shredded beef is a delicious topping for hard or soft tacos and freezes perfectly if cooking in bulk is your thing. The tacos are served here with cabbage, lettuce, coriander and a lime sour cream but you can fill them with anything you fancy.

If you don’t have a slow cooker, this recipe will work in an oven proof casserole dish {like a Dutch oven}.


{Makes 12 Tacos}

For the beef
800g chuck steak, trimmed of all fat
1 cup passata {tomato puree}
1 cup water
2 tsp smoked paprika
2 tsp ground cumin
Pinch of cayenne {can be quite hot, so don’t be too enthusiastic!}
1 tsp sea salt

For the Lime Sour Cream
½ cup sour cream
Juice of 1 lime
1 tsp salt

To serve
12 soft or hard tacos
Shredded cabbage
Shredded iceberg lettuce
Coriander leaves or any other toppings your family likes


♥ Place the beef {make sure you keep it whole}, spices, salt, passata and water in the slow cooker.
♥ Cook on high for 4-5 hours or until the meat easily shreds.
♥ Prepare the fillings including the lime sour cream by combining the sour cream, salt and lime juice in a small bowl.
♥ Remove the steak from the slow cooker, shred on a chopping board then place in a serving bowl.
♥ Top with about ½ a cup of the remaining cooking liquid to moisten the beef.
♥ Warm the tacos according to the packet instructions.
♥ Lay out all the ingredients and tuck in!

Enjoy. xx

8 thoughts on “Slow cooker beef tacos”

  1. Hell yes. Yes please. I always feel SO smug using my slow cooker because it’s undeniable proof that I’m super organised and have thought about dinner hours ahead of time.
    This looks amazing and I’ll be trying it out on Friday night.
    Sans coriander of course because coriander is FOUL and ruins everything it touches.
    But the rest looks delightful!!

  2. We made this last night and it was fantastic!!!!! Instead of cabbage we had diced tomato, avocado and shallots. The coriander and sour cream mix were just perfect. Thanks for a new fab family favourite recipe.

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