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Slow-Cooked Taco Shredded Beef

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Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better. This slow cooker dish is perfect for buffets, tailgating or casual family dinners.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon chili powder
0.5 teaspoon cumin
2 pounds boneless beef chuck roast (trim off any visible fat before cooking)
2 tablespoons finely chopped cilantro
16 taco shell
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup shredded lettuce
1 cup sour cream

Instructions

Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.  Spoon off any fat.
Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.
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