Easy packet-seasoned crock-pot beef tacos
New measured matching recipe adapted from CHAT-0131's packet, half-cup liquid, onion, garlic and lime excerpt; beef weight, cut and complete timing are newly supplied.
- YIELD
- 6 servings, about 12 small tacos
- PREP / WAIT
- 15 minutes
- COOK
- 6–8 hours on low or 3–4 hours on high; check tenderness
Ingredients
- 2 lb thawed chuck or other braising beef, cut into 1-inch pieces
- 1 packet carne asada taco seasoning labeled for 2 lb beef, or the label's equivalent amount
- 1/2 cup water or low-sodium beef broth
- 1/2 medium onion, sliced
- 3 garlic cloves, minced, or 1 tsp garlic powder
- 2 tbsp lime juice
- 12 small tortillas
Method
- Choose a slow cooker that fits the batch within its recommended fill range. Place onion in the bottom and add thawed beef.
- Mix the seasoning packet with broth, garlic and lime juice, using the packet's directions for salt concentration. Pour over beef and stir to coat.
- Cover and cook on low about 6–8 hours or high 3–4 hours until the chunks can be split easily with a fork. Begin checking at the earlier end; tender steak cuts may finish sooner and can dry out with prolonged cooking.
- Shred or lightly break up the meat and toss in the juices. If the sauce is thin, transfer some to a saucepan and boil briefly to reduce, then mix back into the meat.
- Warm tortillas according to the package and fill. Taste before adding salt because packets vary.
Notes & storage
- Matches CHAT-0131's chopped beef and seasoning-packet request. Chuck is newly specified to make the slow-cooker timing predictable; unknown lean steak pieces need earlier checks.
- Refrigerate shallow portions promptly at 40°F or below for 3–4 days. Reheat leftovers to 165°F.