Shredded Beef and Bean Slow Cooker Tacos
Day to a fully cooked meal, and this dinner is not only satisfying but delicious! I make this recipe a lot for weekday meals and for when we have company over because it's so incredibly simple -- it's always a crowd pleaser. Tender savory beef and black beans wrapped in a tortilla never disappoints!
Day to a fully cooked meal, and this dinner is not only satisfying but delicious! I make this recipe a lot for weekday meals and for when we have company over because it's so incredibly simple -- it's always a crowd pleaser. Tender savory beef and black beans wrapped in a tortilla never disappoints!
- Carbohydrate 53.5311757669146 g
- Cholesterol 19.8446661875 mg
- Fat 7.24629500696757 g
- Fiber 9.33483864393285 g
- Protein 20.9759906280967 g
- Saturated Fat 2.22477767894868 g
- Serving Size 1 1 Serving (211g)
- Sodium 177.726352085669 mg
- Sugar 44.1963371229818 g
- Trans Fat 0.903761901962837 g
- Calories 356 calories
Step-by-step
- Add beef broth, chili powder, cumin, oregano, and salt to a slow-cooker and stir to combine.
- Place the flank steak in the slow-cooker and cover with the lid. Cook on high for 4 hours or on low for 8 hours.
- After the steak has finished cooking and is falling apart, transfer it to a cutting board. With a fork shred the meat. Return it to the slow-cooker and add the beans. At this time you can add tomatoes or green chilies, if you desire, to boost the flavors. Stir to combine and cook for an additional 5 minutes or until the beans are warmed through. Serve on tortillas.
Deep brown beef fibers tear apart with minimal resistance while holding onto a concentrated broth of cumin, oregano, and chili powder.
Judging Doneness Visually
Flank steak contains significant connective tissue that requires extended cooking to dissolve. Do not rely on a thermometer to judge doneness for this cut. Instead, pierce the center of the meat with the tines of a fork after four hours on high heat or eight hours on low heat. Resistance indicates the collagen remains intact and tough. When the fibers yield instantly and separate without tearing, the meat is fully tender and ready to shred.
Timing and Sequencing
Adding the black beans too early causes them to disintegrate into mush under sustained heat. Rinse the canned beans thoroughly to remove excess canning liquid, then fold them into the shredded meat during the final five minutes of the heating cycle. This brief window warms the beans through without breaking down their structural integrity. Retain the cooking liquid in the slow cooker base until the meat is returned so the shredded fibers reabsorb the seasoned broth.
Dietary Adjustments
Swap the flank steak for a similarly marbled chuck roast at a one-to-one ratio if flank is unavailable. Keep the spice measurements identical regardless of which cut enters the appliance. Wrap the final mixture in corn tortillas for a naturally grain-free option, or spoon the filling over crisp cabbage leaves to eliminate the starch entirely. Store leftover meat submerged in its juices inside an airtight container in the refrigerator for up to four days.
