beef carnitas tacos

In my opinion, the beauty of the slow cooker is that you don’t have much work to do to get dinner ready.

{Yesterday’s Sesame Honey Chicken was an exception to this rule since you need that thick flavorful sauce coating your chicken & veggies}

In general, when I make recipes for the Crock-Pot, I like them to have minimal prep work.

Yes, I understand that sometimes you need to brown the meat to add extra flavor or to release some of the fat {cooking the meat before you throw it in the Crock-pot helps cut back on the fat. By pre-cooking, you will probably drain a lot of the fat that would have otherwise been released while slow-cooking all day}.

But if you use a lean cut of beef {click for more on red meat}, you don’t need to do any of that nonsense! Whoop whoop


These are all I wanted them to be and more.

I pretty much followed the exact recipe from Eat, Live, Run but naturally, I added more veggies.

I think that helped this meal actually make 8 servings with 2 really full tacos per serving.

I filled the Crock-Pot with all the ingredients right before going to sleep {and put it in the refrigerator}. Then when I woke up, I just popped the insert with the food into the Crock-Pot, put it on Low, and my tacos were ready by supper time.


Golly gee I love Crock-Pots!

You could absolutely cut the recipe in half or double it if necessary.

I made the entire recipe to serve 8 and froze half. And boy was I happy I did when I was feeling too lazy to cook the other night and then again for lunch today. Oh my gosh these are good!


Traditionally, carnitas are made with pork. But since I’m terrible at following rules, I made these with beef. Sarry

These would work with any meat if you are not a red meat eater. So whether you make them beef, pork, or chicken, you won’t be sorry you made these. And neither will anyone else!


Make these even more spectacular by serving them in homemade tortillas. Oh and don’t forget the avocado or any other garnishes that make you happy

Crock-Pot Beef Carnitas Tacos

by Meme Inge

Prep Time: 10 minutes

Cook Time: 8 hours

Keywords: slow-cooker entree dairy free gluten-free high protein healthy low-carb lower-sodium no-sugar-added nut-free soy-free veggie-ful whole grain beef veggies Mexican
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Ingredients (Serves 8)

  • 2 onions, roughly chopped
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 1 jalapeño, seeded & minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs. flank steak
  • 8-12 corn tortillas
  • 2 avocados, sliced
  • bunch of cilantro, optional
  • lime slices, optional


Put the onions, bell peppers, and jalapeño in the Crock-Pot.

In a small bowl, stir together the chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Rub the mixture over both sides of the steak.

Put the steak on top of the vegetables. {If there’s leftover spice rub, just sprinkle it over the steak}.

Cover, and cook on Low for 8 hours.

Take the steak out and transfer to a cutting board. Let cool for 10 minutes, then shred with your fingers or two forks. Put the shredded meat back in the Crock-Pot. Stir everything together and serve in tortillas with avocado, cilantro, and lime slices.

Nutrition Facts per 1/8 recipe without tortillas, avocado, cilantro, lime:

203 calories, 7.5g fat (3.1g saturated), 7.2g carbohydrates, 1.9g fiber, 25.7g protein

Nutrition Facts per 1/8 recipe with 2 corn tortillas, 1/4 of avocado, cilantro, lime:

338 calories, 15.6g fat (4.3g saturated), 23g carbohydrates, 7g fiber, 28.1g protein

Nutrition Facts per 1/6 entire recipe {with tortillas, etc.}:

451 calories, 20.8g fat (5.7g saturated), 30.6g carbohydrates, 9.3g fiber, 37.5g protein

Based on this recipe from Eat Live Run Blog

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This recipe was shared on Eat at Home’s Ingredient Spotlight: Tortillas



  1. These look so delicious! Great photography! I’m going to give them a try – anything Mexican is a fave! Just stopping by from this week’s SITS Tribe Challenge.

    • Thanks!! They are so so so good! I love when I have leftovers in my freezer. And you’re so right; anything Mexican is my fave too! Thanks for stopping by :)


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