Shredded Beef Tacos with Queso

These Shredded Beef Tacos with Queso are the ultimate in comfort food—slow-cooked, melt-in-your-mouth beef loaded into warm tortillas and topped with creamy, flavorful queso. The beef is simmered in a rich blend of spices, tomatoes, and broth, creating layers of deep, savory flavor. Whether you’re serving a crowd or planning a cozy taco night, this dish is guaranteed to satisfy.

Why You’ll Love This Recipe

• Tender, juicy beef: Slow-cooked until perfectly shreddable and full of flavor.
• Bold spices: A mix of chili powder, cumin, smoked paprika, and oregano delivers a smoky, savory kick.
• Creamy queso topping: Adds a rich, melty contrast to the hearty beef.
• Great for gatherings: Serves 6–8 and can be made in advance.
• Versatile and customizable: Use your favorite tortillas and toppings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Beef

• beef chuck roast
• olive oil
• onion
• garlic cloves
• ground cumin
• chili powder
• smoked paprika
• dried oregano
• salt
• black pepper
• beef broth
• diced tomatoes (regular or fire-roasted)
• lime juice

For Serving

• corn or flour tortillas
• queso dip (homemade or store-bought)
• fresh cilantro
• lime wedges

directions

1. Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef roast on all sides until well browned. Remove and set aside.
2. Build the Base: In the same pot, reduce heat to medium. Add sliced onions and cook until soft and translucent. Stir in minced garlic and cook for 1 minute more. Add the cumin, chili powder, paprika, oregano, salt, and black pepper. Stir to coat the onions.
3. Slow Cook: Return the seared beef to the pot. Pour in beef broth, diced tomatoes, and lime juice. Bring to a simmer, then cover and reduce heat to low. Simmer for 3–4 hours, turning occasionally, until the beef is very tender. Alternatively, cook in a slow cooker on low for 6–8 hours.
4. Shred the Beef: Remove the beef from the pot and use two forks to shred it. Return the shredded meat to the pot and stir into the cooking juices. Simmer uncovered for 10–15 minutes to thicken slightly and intensify flavor.
5. Assemble Tacos: Warm your tortillas in a dry skillet or wrap them in foil and heat in the oven. Fill each tortilla with a generous portion of shredded beef. Drizzle with warm queso and top with chopped fresh cilantro.
6. Serve: Serve immediately with lime wedges on the side. Pair with your favorite sides like rice, beans, or grilled vegetables.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 3–4 hours (or 6–8 hours in a slow cooker)
Total time: 3½ to 8½ hours depending on cooking method

Variations

• Add heat: Include chipotle peppers in adobo or diced jalapeños in the braising liquid.
• Beer-braised beef: Replace ½ cup of the broth with dark beer for a deeper, richer flavor.
• Cheese options: Use crumbled cotija, shredded cheddar, or Monterey Jack if queso isn’t available.
• Tortilla variety: Try blue corn tortillas or small flour tortillas depending on preference.
• Taco bowl version: Serve over rice or greens for a lighter, gluten-free option.

storage/reheating

Storage: Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a saucepan over low heat, adding a splash of broth or water if needed.
Freezing: Freeze shredded beef in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

What cut of beef is best for shredded tacos?

Beef chuck roast is ideal due to its marbling and tenderness after slow cooking. Brisket or short ribs are also good alternatives.

Can I make this in a pressure cooker?

Yes. Cook on high pressure for 60–70 minutes, followed by a natural release. Shred and simmer briefly to thicken the sauce.

Can I use store-bought taco seasoning?

Yes, you can replace the individual spices with about 2 tablespoons of taco seasoning, adjusting salt to taste.

How do I keep the tortillas warm?

Wrap in foil and keep in a warm oven or use a tortilla warmer lined with a cloth napkin.

What queso works best?

A smooth, mild queso blanco or a Mexican cheese blend works well. You can also make a simple queso using cheddar, milk, and diced chilies.

Can I make this ahead?

Absolutely. The beef can be cooked a day in advance, stored in the fridge, and gently reheated before assembling the tacos.

What sides go well with these tacos?

Mexican rice, refried beans, elote (Mexican street corn), or a simple slaw are all excellent choices.

Can I use this beef in other dishes?

Yes. Use leftovers in burritos, quesadillas, enchiladas, or over nachos.

How spicy is this dish?

As written, it’s mild to moderately spiced. Adjust chili powder and add cayenne or hot sauce to increase heat.

Can I double the recipe?

Yes, this recipe scales well. Use a larger pot and extend cooking time slightly if needed.

Conclusion

Shredded Beef Tacos with Queso are a flavorful, satisfying meal that combines tender slow-cooked beef with creamy, melty cheese in every bite. Whether you’re feeding a hungry family or hosting taco night, this dish is a guaranteed favorite. Rich, bold, and endlessly customizable—it’s everything a great taco should be.

Shredded Beef Tacos with Queso

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These shredded beef tacos are packed with juicy, slow-cooked beef and topped with creamy queso. Wrapped in warm tortillas and garnished with fresh cilantro and lime, they’re a comforting, flavorful choice for taco night or casual entertaining.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

• For the Beef:
• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 1 (14 oz) can diced tomatoes (or fire-roasted)
• 2 tbsp lime juice
• For Serving:
• Corn or flour tortillas, warmed
• Queso dip (homemade or store-bought)
• Fresh cilantro, chopped
• Lime wedges

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Instructions

1. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear beef on all sides until browned, then remove and set aside.
2. In the same pot, sauté sliced onions and minced garlic until softened, about 5 minutes.
3. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
4. Return the beef to the pot. Add beef broth, diced tomatoes, and lime juice. Stir to combine and bring to a simmer.
5. Cover and cook on low heat for 3–4 hours on the stovetop, or transfer to a slow cooker and cook on low for 6–8 hours, until the beef is fork-tender.
6. Remove beef and shred with two forks. Return the shredded meat to the pot and mix with the flavorful juices.
7. To serve, spoon shredded beef onto warm tortillas. Drizzle with queso and top with chopped cilantro. Serve with lime wedges on the side.

Notes

• Add a splash of dark beer or a dash of hot sauce for extra depth of flavor.
• Lightly char tortillas over a gas flame or skillet for added smokiness.
• Great for leftovers—use beef in burritos, nachos, or bowls.
• Pair with sides like Mexican rice, refried beans, or grilled corn for a complete meal.

Nutrition

• Serving Size: 2 tacos
• Calories: 520
• Sugar: 4g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 11g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 110mg