Hippy Slow Cooker Shredded Beef & Street Corn Tacos

Crispy golden taco shells are filled with tender, slow-cooked shredded beef and melted mozzarella cheese, served alongside a creamy Mexican street corn salad. Great for Taco Tuesdays!

These Hippy Slow Cooker Shredded Beef & Street Corn Tacos are packed with flavor and require little effort. The beef slow cooks all day with onions, garlic, pepperoncini peppers, seasonings, and beef bone broth until it's tender enough to shred with a fork. Then it's tucked into crunchy taco shells with plenty of melted mozzarella and baked until everything is hot, cheesy, and slightly toasted.

But the real fun is the topping! A fresh Mexican-inspired street corn salad made with sweet corn, cottage cheese, cotija, cilantro, red onion, lime, and Tajín adds a creamy, tangy, slightly spicy bite that takes these tacos to another level.

Pile them high with street corn, avocado, sour cream, tomatoes, or whatever else you love. They're easy enough for a weeknight dinner but fun enough for Taco Tuesday, family gatherings, or feeding a crowd. And because the slow cooker does most of the work, you can get the beef going in the morning and have a seriously good dinner waiting for you later.

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No complicated ingredients. No standing over the stove. Just tender shredded beef, crispy cheesy tacos, and a whole lot of flavor.

The slow cooker does all the work to make the shredded beef tender and juicy, perfect for tacos.

INGREDIENTS

Slow Cooker Shredded Beef

• 1½–2 lbs top round roast (I use grass-fed)

• 1 small onion, chopped

• 1 tbsp minced garlic

• 1 tbsp Hippy All-Purpose Seasoning

• ½ jar pepperoncini peppers, plus 2 tbsp pepperoncini juice

• 1 tbsp elote seasoning

• 1 cup low-sodium beef bone broth

• 12 Siete taco shells, or your favorite crunchy taco shells

• 2 cups shredded mozzarella cheese

For Serving

• Avocado, sliced or diced

• Sour cream

• Diced tomatoes

• Shredded lettuce

• Mexican Street Corn Salad (recipe below)

• Lime wedges, optional

• Fresh cilantro, optional

The Mexican sweet corn is a great balance of tangy and sweet, with a bit of a spicy bite (which you can adjust), and is a great complement to the tacos or as a side.

Mexican Street Corn Salad

• 1 bag frozen sweet corn, cooked and cooled

• ½ cup low-fat cottage cheese, blended smooth (or substitute sour cream) 

• ¼ cup crumbled cotija cheese

• ¼ cup fresh cilantro, chopped

• ½ cup red onion, chopped

• 1 tbsp Tajín seasoning, or more to taste

• 1 tsp garlic powder

• 1 tsp Hippy All-Purpose Seasoning

• Juice of 1 lime

DIRECTIONS

Make the Shredded Beef

1. Place the roast in the slow cooker and add the chopped onion, minced garlic, Hippy All-Purpose Seasoning, pepperoncini peppers and juice, elote seasoning, and beef bone broth.

2. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is tender and easily pulls apart with a fork.

3. You can shred the meat directly in the slow cooker, or remove the roast and shred it with two forks, tongs, or a meat shredder. Return the shredded beef to the slow cooker and stir it into the juices. Let it sit for another 10–15 minutes so it can soak up all that flavor.

Make the Street Corn

4. While the beef is cooking, prepare the street corn. Cook the frozen corn according to the package directions and allow it to cool slightly.

5. In a large bowl, combine the corn, blended cottage cheese, cotija cheese, cilantro, red onion, Tajin, garlic powder, Hippy All-Purpose Seasoning, and lime juice. Stir until everything is well combined.

6. Taste and adjust the Tajín, lime, or seasoning to your liking. Cover and refrigerate until you're ready to serve.

Build the Tacos

7. Preheat the oven to 375°F. Line a baking sheet or shallow baking dish with parchment paper.

8. Arrange the taco shells snugly next to each other, so they stand upright and are easy to fill.

9. Add a small amount of shredded mozzarella to the bottom of each taco shell. Top with the shredded beef, then add another layer of mozzarella.

10. Bake for 5–7 minutes, just until the cheese is melted and the shells are warm and slightly crisp.

11. Remove from the oven and top with the Mexican Street Corn Salad and/or any additional toppings you like.

12. Serve immediately with lime wedges and extra cilantro, if desired.

Tips

• Make the beef ahead. The shredded beef can be made a day or two ahead and reheated when you're ready to assemble the tacos. Honestly, I think the leftovers are even better because the beef has more time to soak up all those flavors.

• Don't skip the pepperoncini juice. It adds a subtle tang and helps give the beef that really good, slow-cooked flavor.

• Customize your tacos. Add avocado, sour cream, tomatoes, lettuce, jalapeños, or whatever your family likes. That's the whole point—make it work for you.

• Want extra crispy tacos? After the cheese melts, leave them in the oven for another minute or two. Just keep an eye on the shells so they don't get too brown.

• Short on time? The street corn can be made ahead and refrigerated until you're ready to serve.

• Feeding a crowd? Keep the shredded beef warm in the slow cooker and set out the taco shells, cheese, street corn, and toppings. Let everyone build their own.