Easy Shredded Beef Enchiladas
These slow cooker shredded beef tacos are an easy dinner that my whole family loves! The beef cooks low and slow until it's tender and full of flavor, then gets piled onto crispy corn tortillas with melty cheese and all your favorite taco toppings.
Ingredients
- 3-4 lb. beef roast, (rump roast, round roast, or sirloin tip roast)
- 1 cup salsa
- ½ cup warm water
- 1 tbsp beef base (Better Than Bouillion)
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp taco seasoning
- 1 tsp kosher salt
- ½ tsp pepper
- 1 package flour tortillas (10 count)
- 1 jar salsa
- 4 cups Mexican Style Cheese
- 10 oz. Old El Paso Red Enchilada Sauce
- ¼ cup heavy whipping cream
Toppings
- Shredded lettuce
- Diced tomatoes
- Diced white or red onion
- Fresh cilantro
- Guacamole
- Sour cream
- Salsa or pico de gallo
- Pickled jalapeños
- Fresh lime wedges
Instructions
- Place beef roast in slow cooker.
- In a small bowl or measuring cup, combine 1/4 cup warm water and the Tones Beef Base. Stir until the beef base is dissolved, then pour over the roast.
- Pour the salsa over the roast, spreading it evenly across the top.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Mix well, then sprinkle evenly over the roast.
- Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.
- Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
- Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
- Place the shredded beef in the center of a tortilla. Add 2–3 tablespoons of salsa and 2–3 tablespoons of shredded cheese.
- Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, beef, salsa, and cheese.
- In a small bowl, combine the enchilada sauce and heavy whipping cream. Stir until well combined, then pour evenly over the enchiladas.
- Sprinkle 2 cups of shredded cheese over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove from the oven and let rest for a few minutes before serving. Enjoy!
Notes
Please note: This recipe makes 10 enchiladas using 10 flour tortillas. You may have some shredded beef leftover! Store any extra beef in an airtight container in the refrigerator and use it for tacos, quesadillas, or another easy meal.
Nutrition
Calories: 457kcalCarbohydrates: 7gProtein: 38gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 143mgSodium: 1217mgPotassium: 576mgFiber: 1gSugar: 4gVitamin A: 762IUVitamin C: 1mgCalcium: 336mgIron: 4mg
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