Shredded Beef Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 can (10 1/2 ounces) Campbell'sŪ Condensed French Onion Soup 1 tablespoon chili powder 1/2 teaspoon ground cumin 1 boneless beef chuck roast (about 2 pounds) 2 tablespoons finely chopped fresh cilantro leaves 16 taco shells 1 cup shredded Cheddar cheese (about 4 ounces) 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.
Serving Size: Makes 16 tacos with 2 tbsp sour cream each.
Number of Servings: 16
Recipe submitted by SparkPeople user DEJAUVOUS.
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.
Serving Size: Makes 16 tacos with 2 tbsp sour cream each.
Number of Servings: 16
Recipe submitted by SparkPeople user DEJAUVOUS.
Nutritional Info Amount Per Serving
- Calories: 280.6
- Total Fat: 16.3 g
- Cholesterol: 45.5 mg
- Sodium: 261.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.1 g
- Protein: 20.8 g
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