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Simple Slow Cooker Shredded Mexican Beef Wraps

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 4-8 hours
  • Total Time: 4-8 hours
  • Yield: Serves 2-3 1x
  • Category: Slow Cooker
  • Cuisine: Mexican


An easy, slow cooker-friendly recipe for shredded Mexican-style beef that is simply delicious stuffed into soft flour tortilla wraps before being loaded up with cheese, avocado, soured cream and homemade tomato salsa.


  • 1 x 400g (14 oz) Pack Diced Braising Steak
  • 1 Small Onion, finely chopped
  • 2 Large Garlic Cloves, crushed
  • 1 tbsp Tomato Puree
  • Juice of 1/2 Lime
  • 1/2 tbsp Chilli Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sweet Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt


  1. Combine all of the ingredients in your slow cooker.
  2. Cook on low for 7-8 hours or high for 3-4 hours. I like to let the meat cook for as long as possible; depending on how tight your lid fits, you may need to add a splash of water during the last hour or so if the beef starts to dry out.
  3. Break the beef up with a wooden spoon and give it a good stir before serving.