Slow-Cooked Taco Shredded Beef Recipe

Slow-Cooked Taco Shredded Beef Recipe

  • 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (2 pound) boneless beef chuck roast
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 16 taco shells
  • 1 cup shredded Cheddar cheese
  • Shredded lettuce
  • Sour cream
  1. Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
  2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
  3. Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
  4. Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.
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