Crockpot Salsa Beef Tacos
Rated 5.0 stars by 91 users
Category
Dinner, Slow Cooker, Crock Pot
Cuisine
Tex-Mex
Author:
Jason Murff
Servings
6
Prep Time
10 minutes
Cook Time
4 hours
When life gets busy but you still crave bold, home-cooked flavor, these Crockpot Salsa Tacos have your back. With just a few simple ingredients, you can toss everything into your slow cooker, head out for the day, and come home to the mouthwatering smell of slow-cooked Tex-Mex comfort food.
It’s the kind of meal that fits any occasion — perfect for lazy Sundays, game-day feasts, or easy weeknight dinners when you want something effortless but impressive. Serve the juicy, tender beef in warm tortillas, top with cheese, onion, and cilantro, and you’ll have tacos that taste like you spent hours in the kitchen… even though your crockpot did all the work.
Ingredients
- 2–3 lbs beef oxtail (or chuck roast)
-
1 jar Invader Tomatillo Salsa
-
2 tbsp Cannibal All-Purpose Spice
- 1 large white onion, quartered
- (Optional) Corn tortillas, shredded cheese, cilantro, diced onion for serving
Directions
Quarter the onion and place it in the bottom of the crockpot.
Season the meat with Cannibal All-Purpose Spice
Lay the seasoned oxtail on top of the onions in the crockpot.
Pour the entire jar of Invader Tomatillo Mild Salsa over the meat, coating evenly.
Cover and cook on high for 4 hours or low for 8 hours, until the meat is fall-apart tender.
Remove bones and shred the meat into the juices and onions.
Fill warm tortillas with the shredded beef, add cheese, onions, and cilantro to taste.
Recipe Note
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