"This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos." — rknotthere
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yellow onion, sliced into thin rings
1 (3 pound)
boneless beef chuck roast, trimmed
2 (14.5 ounce) cans
chili-seasoned diced tomatoes
1 (14 ounce) can
1 (4 ounce) can
diced green chiles
jalapeno peppers, sliced
ground black pepper
Made this exactly as the recipe says and it was quite flavorful but the volume of liquid was too much so it was kind of soupy and had to be strained to get to the tasty morsels. I'll definitely make this again but will cut back on either the liquid from the tomatoes or the beef broth just a tad. Yummmm!
These are no fuss indeed and real easy to make. Taste-wise, it is alright. It does not taste bad, just ordinary.
This recipe was wonderful. I placed everything in my slow cooker the night before. I didn't have beef broth so I just added chicken broth. I did add a little extra chili powder and only used one jalapeno pepper. All I can say is yum!
Add sweet baby ray's bbq sauce at the end or on the side for sandwiches
I thought this recipe was awesome! I did not have the chili-seasoned diced tomatoes, I just used regular canned diced tomatoes and upped the chili powder amount to 1 Tbsp. Once the meat was done cooking I put everything EXCEPT the meat into a pot on the stove and simmered it down. Once the most of the liquid evaporated I used an immersion blender to puree the tomatoes and onions. Then I returned everything back to the slow cooker and kept it on warm till it was time to eat. My family loved it. I served it with shreded oxaca cheese and diced onions and cilantro.
Made this for a party and it was a big hit! Instead of broth I used dried onion soup mix and added a cup of water since it was all I had. AMAZING!
Loved how easy the prep was. Disliked the excess liquid. However, I did take all the vegetables (tomatoes and onions) and pureed them after the meat was completely cooked. As an added bonus, I put in some smoked paprika (my little addiction) and used sweet onions instead of yellow. I let the meat simmer in the pureed broth for another hour or two and the meat was divine! Tacos were an absolute hit!
Great recipe! I followed the recipe but took the advice of others. I did not use the beef broth at all. There was plenty of liquid. Could have drained the tomatoes and use the broth instead. But no need for both. Oh, darn! I did do something different. I used a chipotle in adobo sauce instead of fresh jalapeños. And jarred roasted pablanos instead of green chiles. Love the coffee idea! Great recipe thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
No Fuss Shredded Beef Tacos
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 87
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