Taco night is pretty much always a safe bet for feeding a hungry crowd. Everyone loves them and they’re easy to whip up! Like many of us, I grew up on the standard ground beef with taco seasoning kind of thing. And while there’s nothing wrong with that TexMex classic version, I have to say, those don’t hold a candle to tacos made with this Mexican Shredded Beef. This stuff just might be better than my local taco truck (something I never thought I’d say!). If you’re ready to step up your taco game, it’s time to give this recipe a try.

This slow cooker dish takes a classic chuck roast and transforms it into tender, flavorful meat that practically melts in your mouth. With a blend of chili powder and spices, a splash of orange juice, and a little bit of salsa verde, this stuff is absolutely loaded with flavor. In true set it and forget it style, you throw everything in the slow cooker and cook the meat on low for about 8 hours. When it’s tender and falling off the bone you’ll know it’s ready.

I like to remove the meat from the slow cooker to make shredding easier. Use two forks and break it down into bite-sized pieces, then return it to the slow cooker to soak up those delicous juices. Whether you’re making tacos, burritos, or bowls, this beef will steal the show. Give the recipe a go and I’m sure it will be a new favorite!