Monday Morning Mmmm: Shredded Beef Tacos

Recipes for Shredded Beef Tacos and Pico de Gallo

A couple months ago, Mark had to work in Nebraska for two weeks. In the weekend in between, Annalyn and I took a road trip so we could spend some time with him. While we were there, I made a wonderful discovery.

A shredded beef taco.

I had just started Weight Watchers (again), but when we stopped at a little Mexican restaurant in a small Nebraska town, I kind of forgot. I ordered my usual smothered burrito. When the server placed it in front of me, I actually felt a little sick to my stomach. It was the biggest burrito I’d ever seen (I swear it was the size of a loaf of bread!), and it was covered in greasy cheese.

After taking a couple bites, I was so disappointed and frustrated. Then I looked at Annalyn’s plate, neglected and forgotten as she ran around the empty restaurant. She didn’t want her shredded beef taco, so I quickly switched our plates. I took a bite and promptly declared it The Best Taco Ever.

Since then, I can’t stop thinking about that taco! Finally, I decided to make it myself. Thanks to Mark’s encouragement, I made shredded beef tacos for our small group a few weeks ago – and they turned out great, if I do say so…

Recipes for Shredded Beef Tacos and Pico de Gallo

How to Make Shredded Beef Tacos
This isn’t as much a recipe as it is a how-to. I put two roasts, two to three pounds each, in a large roasting pan. I dumped one packet of taco seasoning on it, then poured in about six cups of water. I put on the lid, then baked on 350 for about three hours.

After shredding it and trimming off as much fat as I could (ew!), I put the meat into my small crock pot. Then I mixed another packet of taco seasoning with half a cup of water and half a cup of the meat drippings (I know…ew…just trust me!),and poured it into the meat.

I kept it warm for a couple hours and served it with soft shells and taco toppings. Everyone seems to have their own method of building a taco. Mine was tortilla, sour cream, beef (YUM), shredded Monterey jack, pico de gallo.

Oh, and speaking of pico de gallo…

Recipes for Shredded Beef Tacos and Pico de Gallo

Pico de Gallo

2 tomatoes, diced
1/2 onion, diced
2 tbsp sliced jalapenos from a jar, diced
1/4 cup cilantro, chopped
garlic powder

According to the Pioneer Woman’s recipe for pico de gallo (and, I think, common knowledge), I should’ve added lime juice, too. But I didn’t have any. Just like I didn’t have any fresh jalapenos or garlic. But it turned out great anyway. I was glad to take some home to eat with chips!

Do you have a “usual” when you eat Mexican? Have you found any new dishes to love lately? And do you think lime juice is a must for pico?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts, Sweet Tooth Friday and Food on Fridays. It will also be linked to Ingredient Spotlight.


  1. I don’t really have a Mexican usual. (Although my husband is Speedy Gonzalez, every time.) Right now it is fajitas because I can make them without cheese and sour cream!

    And I LOVE lime, but I don’t think it’s absolutely necessary for pico or salsa. Lime. I want some limeade.

    I think I need to go eat breakfast now.

  2. This sounds super yummy! Do you think the whole thing could be cooked in the crock pot? I’d love to make this during the week, but don’t have 3 hours in the evening to cook it. It looks delish!

  3. OOOH LA LA! This looks super fantastic! I’ve been wanting to do this with beef! I just got a recipe from a friend for crockpot chicken tacos that i’ve been all sorts of happy over, it’s a bunch of uncooked chicken breast with a huge jar of salsa on low for 6-8 hours, THAT’S IT! AND IT’S AWESOME! But now I want to make beef tacos so I’m totally making this. I’m wondering the same thing too, can the whole thing be crock-potted?
    YUM! Thank you!

    • Sorry to be vague and confusing. Yes, you can just cook it in the crock pot. Mine just finished cooking before our dinner started, so I kept it warm for a while.

      I’ve heard of doing that with chicken and salsa – I need to try it!!

  4. We just started making shredded beef tacos too. I agree – picking the fat out is gross. When we’ve done it we haven’t seasoned the meat at all. Just salted it and slow roasted it in the oven. It’s been a nice change from regular tacos.

    Are you still doing WW? What do you think of the new program?

  5. Have you tried pork tacos? Same concept but using pork. I resisted trying them but they are SOOOO good! Dang, now I will have to find pork roast on sale so I can make them again. And of course, now that I have my personal blog up and running, I will be forced to blog about them so I can share the love! LOL

  6. OK, my mouth is totally watering right now. This is totally going on the menu next week!

  7. That Pico de Gallo looks delish! I love a good fish taco (the not so healthy battered kind!) :)

  8. This sounds soooo good, but I am a master at making rubbery roasts, so I’m a little scared.

    About the fat, my MIL does a trick with brisket that I now use. She cooks it the day before, and then puts it in the fridge and lets the fat all harden, so it can be cut off easily. It would probably work with this, but would of course lengthen the whole process significantly.

    • I’m telling you, just put plenty of water in it and it should be fine. (I filled the crock pot with water all the way to the top – but not covering – the roasts.)

      Good tip about the fat – but yeah, it would require planning ahead. ;)

  9. The picture of the pico is to die for. I could eat it by the spoonful! Love the recipe!

  10. All I know about lime is I can’t get enough of it! My go to Mexican dish is tacos. Everyone loves them and I can make/prep all the ingredients in advance.

    Happy Foodie Friday,

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