Slow Cooker Shredded Beef Taquitos

I really love Mexican food and I especially love it when there are shortcuts that I can take to make it easier to put together.  These shredded beef taquitos are simple because the meat is cooked in the crockpot and just finished up in the oven.  


* Slow Cooker Beef*

  • 3-4 lb boneless chuck roast
  • 2 (4.5oz) cans diced green chiles
  • 2 tbsp chili powder (I've done a mix of regular chili powder, Mexican chili powder and smoked chili powder because I didn't have enough plain...just use what you have!)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 cloves garlic, minced
  • salt and pepper to taste


  • flour or corn tortillas
  • 1 yellow onion, sliced thin
  • 2 bell peppers (any color), sliced thin
  • 1 tbsp olive oil
  • cooking spray of choice
  • shredded Mexican cheese blend
  • sour cream or plain Greek yogurt
  • guacamole (1 avocado, juice of half a lime, salt and pepper)


Combine green chiles, chili powder, oregano, cumin, minced garlic, salt and pepper in a small bowl.  Stir to combine.  

Remove excess fat from chuck roast.  Rub sauce over both sides of roast and place in your slow cooker.  Cook on low for 8-10 hours.

Toward the end of the beef cooking time preheat the oven to 400 degrees.  Cover a large baking sheet with tin foil and spray with cooking spray.  

Heat 1 tbsp of olive oil in a large frying pan over medium-high heat.  Add sliced onions and bell peppers and saute until onions become translucent and peppers soften, about 8 minutes.  Remove from heat.

Shred beef in the crockpot, pulling it apart with 2 forks.  Place shredded beef in tortilla, making sure to strain out most of the juice so it doesn't make it soggy.  Top with shredded cheese and onion and pepper mixture.  Roll up tortilla and place on prepared baking sheet.  Spray tops with cooking spray and bake in the oven for 20 minutes or until tops have browned and cheese is melted.  

Serve with a side of sour cream and guacamole.