Slow Cooker Pepper Jack Beef Tacos: 5 Easy Steps to a Delicious Meal!
These tacos feature tender beef infused with pepper jack cheese and classic Mexican spices, cooked to perfection in a slow cooker, and served in crispy taco shells.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 pounds beef chuck roast trimmed of excess fat
- 2 tablespoons taco seasoning store-bought or homemade
- 1 cup beef stock low-sodium
- 1.5 cups pepper jack cheese shredded
- 12 units taco shells hard or soft
- 1 cup sour cream for topping
- 1 cup salsa mild or spicy
Instructions
Preparation Steps
- Place the beef chuck roast in the slow cooker. Sprinkle the taco seasoning evenly over the meat.
- Pour beef stock over the seasoned roast. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Shred the beef using two forks directly in the slow cooker. Stir in the shredded pepper jack cheese until well combined.
- Warm the taco shells according to package instructions. Fill each shell with the beef and cheese mixture.
- Top tacos with sour cream and salsa before serving. Enjoy immediately.
Notes
For a spicier version, add diced jalapeños to the beef mixture after shredding. Serve with lime wedges for an extra citrusy kick.