Slow-Cooked Taco Shredded Beef Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon chili powder
1/2 teaspoon cumin
2 pounds boneless beef chuck roast
2 tablespoons finely chopped cilantro
16 taco shells
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup shredded lettuce
1 cup sour cream

How to Make It

  • 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.

Recipe Nutritional Information

Made With

Campbell’s® Condensed French Onion Soup

calories

230

totalfat

11.1g

saturatedfat

5g

cholesterol

57mg

sodium

272mg

totalcarbohydrate

11.4g

dietaryfiber

1.2g

protein

20.3g

vitamina

8%DV

vitaminc

0%DV

calcium

10%DV

iron

6%DV

  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.