Slow-Cooked Taco Shredded Beef

Name: Slow-Cooked Taco Shredded Beef
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 16
Cuisine: Mexican
Ingredients: 907 grams boneless beef chuck roast; 1 Tbsp chili powder; 298 grams campbells condensed french onion soup; 2 Tbsps finely chopped fresh cilantro leaves; 1 teaspoons ground cumin; 16 servings shredded lettuce; 237 milliliters shredded cheddar cheese; 16 servings sour cream; 16 taco shells

Slow-Cooked Taco Shredded Beef is a gluten free main course. This recipe makes 16 servings with 231 calories, 15g of protein, and 14g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up lettuce, cilantro leaves, campbell's condensed onion soup, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

907grams

boneless beef chuck roast 1Tbsp

chili powder 298grams

campbell's condensed french onion soup 2Tbsps

finely chopped fresh cilantro leaves 1teaspoons

ground cumin 16servings

shredded lettuce 237milliliters

shredded cheddar cheese 16servings

sour cream 16

taco shells

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.