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Source: Campbell's Recipes
Tagged With: 16 servings
Slow-Cooked Taco Shredded Beef
Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tail-gating or casual family dinners.
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Serves: 16 servings
Prep Time: 10 minutes
Cook Time: 6 hours
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1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons finely chopped fresh cilantro leaves
16 taco shell
1 cup Shredded Cheddar cheese (about 4 ounces)
shredded lettuce
sour cream




Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
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.
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.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.





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