Slow Cooker Shredded Beef Tacos

I’m sharing this so we can all step back and say “Oh My” together.

I love the leg lift behind the VCR.

Seriously now, this is an “Oh My” recipe. Oh My, it is so good! Oh My, it is so easy! Oh My, everyone loves it.

I still cannot get over how that bottle of salad dressing worked such magic. Really yummy dish.

Slow Cooker Tacos


1 flank steak, approx 1.5 lbs (I used Flatiron steak, just because I had some on hand)
2 pieces of bacon
1/2 of a 16 bottle of Newman’s Own Light Honey Mustard Dressing
1 package of corn or flour tortillas
Assorted toppings: Shredded cheddar cheese, sour cream, cilantro, salsa, sliced pickled jalapeños


1. Wrap the bacon around the flank steak and place in a slow cooker; cover with honey mustard dressing.

2. Cook on high for 3-4 hours. Discard the bacon fat and shred meat. Warm the tortillas and top with shredded steak and toppings of choice.

Note: I doubled the recipe and it worked just perfectly. I cooked the 3 lbs of steak for 4 hours on high.

Recipe from Tried And Tasty

Served with a side of Spanish rice and salsa.

It doesn’t get much more pop central than this gem of a tune. Love the piano and that cool back beat. Oh My.

“There she goes
talking like an auctioneer
knocking me down”
The Broken West-Auctioneer

Check out The Broken West on Myspace. Buy their music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Slow Cooker Shredded Beef Tacos

  1. Amber says:

    I just wanted to say that I’ve made this recipe several times now and it’s amazing!! It’s super easy to make and unbelievably delicious. On a side note, we like things spicy in my house, so I’ve started adding a handful of pickled jalapeño rings into the mix before cooking. It adds a little kick. :) absolutely love this recipe.

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