Shredded Beef Tacos

makes 6

Made using the Lakeland 6L Slow Cooker

nutritional count per serving 
8.2g total fat (2.5g saturated fat); 1354kJ (324 cal); 18.9g carbohydrate; 42.4g protein; 1.6g fibre

prep & cook time 6 hours 20 minutes 



  • 1kg (2-pound) piece beef chuck steak
  • ¼ teaspoon chilli powder
  • 1 teaspoon each ground cumin, coriander and smoked paprika
  • 1 cup (250ml) beef stock
  • 2 tablespoons tomato paste
  • 1 fresh long red chilli, sliced thinly
  • 2 cloves garlic, crushed
  • 6 large flour tortillas, warmed


  1. Rub beef with combined spices; place in the slow cooker. Pour over combined stock, paste, chilli and garlic. Cook, covered, on low for 6 hours.
  2. Remove beef from cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from slow cooker. Return meat to cooker; season to taste.
  3. Serve shredded beef in tortillas with guacamole, tomato salsa, grated cheese, sour cream, shredded lettuce and fresh coriander.


Suitable to freeze at the end of step 2.