Street Corn Crockpot Shredded Beef Tacos

Street Corn Crockpot Shredded Beef Tacos are the kind of meal that turns an ordinary weeknight into a family favorite. I remember the first time I combined my slow cooker beef with a crispy tortilla and that sweet, creamy corn topping right here in my Midwest kitchen.

Sunday suppers on my grandmas farm always featured some kind of slow cooked meat that filled the house with mouthwatering aromas all afternoon. While she made traditional roasts, I love taking that same comforting, tender beef and giving it a fun, flavorful twist. The sizzle of the tortillas hitting the hot skillet and the bright pop of lime from the street corn bring back those warm memories of gathering around the table. Your kitchen is about to smell amazing.

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Why This Recipe Belongs in Your Recipe Box

In my kitchen, the slow cooker is a trusted friend that helps me put a hearty meal on the table even on the busiest days. These tacos bring together the melt in your mouth texture of a pot roast with the vibrant, comforting flavors of Mexican street corn.

• Uses a budget friendly chuck roast that becomes incredibly tender after cooking low and slow
• Delivers consistent, crowd pleasing results that even the pickiest eaters will enjoy
• Combines a rich, savory beef filling with a bright and creamy corn topping for the perfect flavor balance
• Comes together mostly hands off in the slow cooker, saving you time for family moments
• Creates that irresistible crispy on the outside, cheesy on the inside taco shell we all crave

Understanding Your Ingredients

Chuck roast is my top choice for slow cooker shredded beef because the marbling breaks down beautifully over 8 hours, creating meat that pulls apart effortlessly with two forks.

Chihuahua cheese melts like an absolute dream inside the hot tortillas, though in my kitchen I always keep Monterey Jack as a reliable backup just in case.

White corn tortillas provide a slightly sweeter, more authentic flavor that gets wonderfully crispy when pan fried in a little oil.

Smoked paprika in the street corn adds a subtle, smoky depth that pairs perfectly with the natural sweetness of the corn.

Queso fresco cheese brings a salty, crumbly contrast to the creamy mayonnaise base of the street corn topping.

Fresh cilantro and lime juice are the finishing touches that cut through the richness of the beef and brighten up the whole dish.

How to Make Street Corn Crockpot Shredded Beef Tacos

Step 1. Betty always starts by generously seasoning a 3 lb chuck roast with salt, pepper, and garlic powder before searing it in a hot, oiled skillet until beautifully browned on all sides.

Step 2. Transfer the seared roast to your slow cooker and add 1 tsp each of salt and pepper, 2 tsp each of cumin and dried cilantro, 2 tsp chili powder, and 1/2 tsp cayenne.

Step 3. I have found that adding a chopped onion, 2 cups of beef broth, 1 tbsp minced garlic, and 4 oz of green chiles creates the perfect flavorful liquid for the meat to cook in.

Step 4. Cook on low for 7 to 8 hours, then remove the roast, shred it with two forks, discard the extra fat, and return the juicy meat back to the crockpot.

Step 5. For the crispiest tacos, heat a skillet over medium heat with a little oil and lightly brown your corn tortillas on both sides before adding the cheese and shredded beef.

Step 6. My family prefers when I fold the tortillas over with tongs and fry them until golden brown and crispy, then lay them on paper towels to absorb extra grease.

Step 7. The key I discovered for the best street corn is charring 4 cups of corn in a hot skillet with olive oil, smoked paprika, chili powder, garlic powder, and onion powder.

Step 8. Once the corn is browned, toss it in a bowl with 1/2 cup each of mayo and crumbled queso fresco, 1/2 cup chopped cilantro, and the juice of one lime.

Step 9. Pile that creamy street corn mixture right on top of your warm, crispy tacos and serve with extra lime wedges for squeezing.

How to Store and Enjoy Later

I typically store any leftover shredded beef and street corn mixture separately in airtight containers in the refrigerator, where they stay fresh and flavorful for up to three days. Keeping the beef in its cooking juices ensures it does not dry out before you are ready to enjoy it again.

Betty’s freezing method works well because the slow cooked beef holds its texture beautifully when sealed properly. I highly recommend using a vacuum sealer if you have one, but freezer bags with all the air pressed out will also keep the meat tasting great for up to three months.

For the best texture, I reheat the already assembled tacos in my air fryer at 350 degrees for just a few minutes until the cheese is bubbly and the shell is crispy again. If you are just reheating the beef by itself, a gentle warm up on the stovetop or in the microwave does the trick perfectly.

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Perfect Partners for Street Corn Crockpot Shredded Beef Tacos

• Easy Chicken Tortilla Soup: https://nonnafood.com/easy-chicken-tortilla-soup-recipe/ A warm, comforting bowl of this soup pairs perfectly with the rich, crispy tacos on a chilly evening.
• Crispy Chicken Taquitos: https://nonnafood.com/crispy-chicken-taquitos/ Serve these as a fun appetizer before the main taco course for a complete Tex Mex feast.
• White Chicken Chili: https://nonnafood.com/white-chicken-chili-easy-homemade-recipe-ready/ Offering a mild, creamy chili on the side is a great way to round out the meal for guests who want something lighter.
• Fried Chicken Street Corn Tacos: https://nonnafood.com/fried-chicken-street-corn-tacos/ If you have a mixed crowd, offering a chicken version of this street corn taco is a brilliant way to please everyone.
• Southwest Chicken Wrap: https://nonnafood.com/southwest-chicken-wrap/ The bold southwest flavors in this wrap complement the smoky street corn and beef beautifully.
• Spanish Rice: The mild, tomato infused grains soak up the juices from the street corn and shredded beef perfectly.

FAQs

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Street Corn Crockpot Shredded Beef Tacos

Crispy, cheesy shredded beef tacos made in the slow cooker and topped with a creamy, lime infused street corn mixture.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

0 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb chuck roast
• Salt, pepper, and garlic powder For searing
• 1 tsp salt
• 1 tsp pepper
• 2 tsp cumin
• 2 tsp dried cilantro
• 2 tsp chili powder
• 1/2 tsp cayenne
• 1 onion Chopped
• 2 cups beef broth
• 1 tbsp minced garlic
• 4 oz green chiles
• Oil for frying Vegetable or any preferred oil
• 1 package White or yellow corn tortillas
• 1 bag Chihuahua cheese
• 1/4 tsp salt For street corn
• 1 tsp smoked paprika
• 1 tsp chili powder For street corn
• 1 tsp garlic powder For street corn
• 1 tsp onion powder
• 1/2 tbsp olive oil
• 4 cups corn Fresh, frozen, or canned
• 1/2 cup mayo
• 1/2 cup Queso fresco cheese Crumbled
• 1/2 cup fresh cilantro Chopped
• 1 lime Juiced

Equipment

• large skillet
• Slow Cooker
• Two forks for shredding
• Spatula or tongs
• Paper towels
• mixing bowl

Method

 

1. Season the chuck roast with salt, pepper, and garlic powder on both sides. Heat a skillet over medium-high heat. Add 1 tbsp of oil to the skillet. Sear the roast on all sides until it is browned.
2. Put the chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add the chopped onion, beef broth, minced garlic, and green chiles. Stir everything together.
3. Cook on low for 7 to 8 hours. Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any of the extra fat. Add the meat back to the crockpot, so it can stay juicy.
4. Heat a large skillet over medium heat and add some oil to the skillet. Lay out a few of the tortillas and lightly brown them on both sides. Top them with shredded cheese and a spoonful of the meat. Fold the tortillas over and cook on both sides until golden brown and crispy.
5. Lay the tacos out on paper towels to absorb any extra grease.
6. Heat a skillet over medium-high heat. Add a little bit of oil, about 4 cups of corn and season with salt, smoked paprika, chili powder, garlic powder, and onion powder.
7. Once the corn is browned, add it to a bowl. Add the mayo, queso fresco cheese, cilantro, and the juice of one lime. Stir everything together well.
8. Top the crispy shredded beef tacos with the corn mixture and serve with extra limes.

Notes

This recipe makes about 15 to 18 tacos depending on how much meat you put in the tacos and how much of your chuck roast gets discarded from fat. You can use a store-bought taco seasoning packet instead of individual spices if preferred. If you cannot find Chihuahua cheese, shredded Monterey Jack cheese is a good replacement.