If you are looking for a recipe to win over Taco lovers and comfort food fans, these Street Corn Crockpot Shredded Beef Tacos won’t disappoint!

There’s nothing better than crispy, cheesy shredded beef tacos topped with street corn. This easy crockpot taco recipe is perfect for a family dinner, game days, Taco Tuesday, or anytime you are craving something delicious!

The Slow Cooker Shredded Beef Tacos are made with a chuck roast, taco seasoning, onion, green chiles, beef broth, white corn tortillas, and Chihuahua cheese.

Street Corn Crockpot Shredded Beef Tacos

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Crockpot Shredded Beef Tacos Ingredients

Chuck roast
Salt, pepper, garlic powder, cumin, dried cilantro, chili powder, cayenne
Onion, chopped
Beef broth
Minced garlic
Green chiles
Oil for frying
White or yellow corn tortillas
Chihuahua cheese

Ingredients for Slow Cooker Shredded Beef Tacos

Make Crockpot Shredded Beef Tacos

To start making these slow cooker beef tacos, season the chuck roast with salt, pepper, and garlic powder on both sides. I used about a 3 lb chuck roast, but you can use any roast you have.

Cooking the roast low and slow all day will help the meat be really tender!

Heat a large skillet over medium-high heat. Add about 1 tbsp of oil to the skillet. Sear the roast on all sides until it is nice and golden brown.

Put the chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Add the chopped onion, beef broth, minced garlic, and green chiles. Stir everything together as best as you can.

Cook on low for 7 to 8 hours. Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any of the extra fat.

Once the meat is shredded, add the meat back to the crockpot, so it can sit in the juices.

Next, heat the skillet over medium heat and add some oil to the skillet. I just used vegetable oil for this part, but you can use any oil you prefer.

Lay out a few of the tortillas and lightly brown them on both sides. Top them with shredded cheese and a big spoonful of the shredded meat.

Use a spatula or tongs to fold the tortillas over and cook the tacos on both sides until golden brown and crispy.

Once the tacos are made, lay the tacos out on paper towels to absorb any extra grease.

Continue these steps until all of the tacos are made! Add more oil to the skillet as needed and work in small batches.

Street Corn Ingredients

Salt, smoked paprika, chili powder, garlic powder, onion powder
Corn (fresh, frozen, or canned)
Mayo
Queso fresco cheese
Fresh cilantro, chopped
Lime, juiced

Make Street Corn for Shredded Beef Tacos

The Street Corn for this recipe is optional, but it’s delicious and I recommend taking the extra time to make it! To make the Street Corn, heat a skillet over medium-high heat.

Add a little bit of oil, about 4 cups of corn and season with salt, smoked paprika, chili powder, garlic powder, and onion powder.

Once the corn is browned, add it to a bowl. Add the mayo, queso fresco cheese, cilantro, and the juice of one lime.

If you want to add some spice, you could chop up some fresh or pickled jalapenos to add to the street corn mixture!

Stir everything together well. Set aside until it’s time to build the tacos!

Serve Street Corn Crockpot Shredded Beef Tacos

Once the tacos are crispy and the street corn is made, it’s time to eat! Top the crispy shredded beef tacos with the street corn mixture and serve with extra limes!

These tacos are great served with Spanish Rice or a Southwest Ranch Salad kit!

If you aren’t feeling the Street Corn for the tacos, you could also top the shredded beef tacos with homemade Pico de Gallo and serve them with some Pomegranate Guacamole!

I’ve found that the tacos that are already made usually reheat pretty well in the air fryer as long as you don’t over cook them.

I’d reheat them at 350 degrees for a few minutes at a time until the cheese is hot! Store any extra street corn mixture in the refrigerator.

Shredded beef like this also freezes and reheats really well. If you have a Vacuum Sealer, that would be recommended for freezing. If you don’t have a vacuum Sealer, you could use an air tight container or freezer bags.

Tips and Frequently Asked Questions

I used a 3 lb chuck roast, but you could really use any roast you have.
Cooking the roast on low for 7-8 hours is ideal. It helps the meat get nice and tender.
I like the blend of taco seasoning I used, but you could use a taco seasoning packet instead if you prefer.
I like using white corn tortillas for this recipe, but if you like yellow corn tortillas better use those.
The Chihuahua cheese is so good in these tacos. I recommend it if you can find it in your local grocery store. If you can’t find the Chihuahua cheese, shredded Monterey Jack cheese would be a good replacement.
Work in batches making a few tacos at a time. As tacos are finished cooking, lay them out on paper towels to drain any extra oil.
The shredded beef reheats well if you have quite a bit left over. You can freeze the meat or keep it in the refrigerator for a couple of days. The made tacos reheat pretty well in an air fryer.
If you aren’t a fan of Street Corn, you could top the tacos with homemade Pico de Gallo instead.

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