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Smoky Beef Tacos for 5-6 Qt. Slow Cooker

Smoky Beef Tacos for 5-6 Qt. Slow Cooker


Recommended Hamilton Beach® Product: 5 quart Slow Cooker, 6 quart Slow Cooker 


  • 5 lbs boneless beef chuck           
  • 2 10-oz. cans diced tomatoes w/green chilies
  • ½ cup onion, chopped           
  • 2 teaspoon chili powder                   
  • 1 teaspoon cumin                   
  • 1 teaspoon salt   
  • 1 teaspoon black pepper


  • taco shells
  • shredded cheese
  • shredded lettuce
  • tomatoes (chopped)




1. Cut beef into 3-inch chunks.

2. Combine all ingredients in crock.  Stir to mix.  Cover and cook on LOW 8 hours or HIGH 4 to 5 hours. 

3. Remove beef and shred the meat.  Discard fat.  Place sauce from crock in blender and puree until smooth.  Use caution when blending hot liquids.

4. Serve beef in taco shells and top with the blended sauce, shredded cheese, shredded lettuce and chopped tomatoes.

Serves:  14-16   

TEST KITCHEN TIP:   Consider adding additional toppings to make your tacos more interesting – black beans, olives, or interesting salsas will add a kick to your meal!

Visit for more information on safe internal cooking temperatures.

This recipe developed by Hamilton Beach Brands, Inc.

Course: Main Course

Prep Time: 0-10 minutes

Cook Time: 5-6 hours, 7+ hours

Recommended Products: Slow Cookers

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