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Slow Cooker Pineapple Pulled Beef Tacos

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  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 6
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Adding pineapple to these beef barbacoa tacos is a flavour sensation. You can add toppings if you like, but you won’t really need to!
Created Mar 3, 2015
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Ingredients

  • 2 - 2 ½ lb (1 - 1.3 kg) Beef Pot Roast
  • 1 pkg Old El Paso™ Slow Cooker Beef Barbacoa Seasoning Mix
  • 1 medium onion, finely chopped
  • 1 can (14 oz/398 mL) pineapple tidbits in juice, drained and juice reserved
  • 1 pkg (12 count) Old El Paso™ taco shells or soft tortillas
  • Taco toppings as desired: cheese, lettuce, tomatoes, avocadoes, radishes, cilantro

Steps

  •  
    1
    Trim fat from beef and cut into 3 or 4 equal pieces; place in 4 to 6 quart (litre) slow cooker.
  •  
    2
    Sprinkle seasoning over beef. Add onion and reserved juice from drained pineapple.
  •  
    3
    Cover; cook on Low for 8 to 10 hours or on High for 5 to 6 hours until beef is very tender.
  •  
    4
    Remove beef and shred with 2 forks. Return to cooker and combine with liquid in slow cooker. Gently stir in pineapple tidbits.
  •  
    5
    To serve, divide beef among taco shells and top with remaining ingredients.

Nutrition Information

No nutrition information available for this recipe
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