Shredded beef tacos with pico de gallo


These shredded beef tacos are a great meal for busy school nights. The whole family will love them!

Shredded beef tacos

These slow cooker shredded beef tacos are one of my family’s favorite meals. They taste great topped with fresh pico de gallo and the new cheese taco shells from Old El Paso added a yummy twist! You could of course use regular hard shell tacos or soft tortillas as well. We’ve even used this shredded beef for burritos and chimichangas as well.


One of my favorite kitchen gadgets is my slow cooker. With school starting up, I have a feeling I will be using it a lot more. It’s so nice because you can put everything in the slow cooker in the morning and then have a meal ready to go by the time the kids are home. Wa -lah! This meal is quick and absolutely delicious!

Shredded beef taco recipe

I used fresh ingredients from my garden to make the pico de gallo. I could live off that stuff. So good!

fresh ingredients

Shredded beef tacos with pico de gallo

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours


4-5 lb boneless beef chuck roast

1 (16 oz) jar Old El Paso Thick n’ Chunky Salsa

1 (10 oz) can Old El Paso mild enchilada sauce, divided

1 cup water

1 (4.5 oz) Old El Paso green chiles

2-3 tomatoes, diced

1/4 cup red onion

1/4 cup fresh cilantro, chopped

1/2 lime, juiced

S & P to taste

Old El Paso Nacho Cheese Taco Shells


Place the chuck roast into a slow cooker. Pour water into the pan and then salt and pepper the roast.

Add the salsa and half of the enchilada sauce on top of the roast. Cover with the lid and cook on low for 6-8, or until it easily shreds.

Remove roast from pan and take off any fat. Shred the meat with two forks and then place back in the slow cooker. Stir in the remaining enchilada sauce and green chiles. Slow cook for another hour, or until ready to serve.

For the pico de gallo stir together the tomatoes, onion, cilantro, lime juice and salt and pepper to taste.

Place shredded beef inside the tacos and then add your favorite toppings. We added sour cream with the pico de gallo to our tacos.


1) Use a slow cooker liner to make clean up a breeze.

2) Place any leftover meat in a zip top bag to freeze for later. It will stay good up to six months.

Cheese taco shell

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This post was brought to you by Old El Paso. All opinions are 100% my own. Find out more about their products here or connect with them on Facebook

more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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  1. Jessica | Saucy Pear posted on August 20, 2014 at 12:15 pm (#

    For whatever reason, I don’t make much homemade pico. I’ve been inspired to give it a go again – thanks!

  2. Matt+Robinson posted on August 20, 2014 at 1:11 pm (#

    Love how you flavored these with those chiles, they look absolutely incredible!!

  3. Coleen posted on August 21, 2014 at 10:57 am (#

    This looks so simple…must give it a try:)

  4. Amy@theidearoom posted on August 21, 2014 at 12:44 pm (#

    Just might make this for dinner tonight! Pinned!

  5. Rhonda posted on August 24, 2014 at 2:38 pm (#

    Looks so good. Just may be what’s for dinner tonight. Thanks

  6. Jaimi@TheStayatHomeMomSurvivalGuide posted on August 26, 2014 at 10:37 pm (#

    Crock pot tacos? Count me in! Pinning and adding to my menu for the week. Thanks for this!

    • Jamielyn posted on September 11, 2014 at 12:55 am (#

      Crock pot meals are my favorite during the week! :) Hope you enjoy these tacos!