Slow-Cooker Beef Brisket Tacos

slow-cooker beef brisket tacos Entree Mexican
Slow-Cooker Beef Brisket Tacos
  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 8

Taco night will be ready when you get home from work when you use this slow-cooker version. The long cooking time brings out the fabulous flavor of the brisket and onion combination, and makes great leftovers, too. MORE+ LESS-

Sarah Caron
Created November 30, 2011



large sweet onion, thinly sliced
beef brisket (2 1/2 to 3 lb)
Salt and pepper to taste
bottle (12 oz) chili sauce
tablespoon packed brown sugar
teaspoon liquid smoke


Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; (from 8.2-oz package)
to 2 cups shredded sharp Cheddar cheese (4 to 8 oz)
avocado, pitted, peeled and diced
tomato, diced
Old El Paso™ Thick ‘n Chunky salsa


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  • 1
    In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
  • 2
    In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
  • 3
    Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
  • 4
    Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
  • 5
    To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.

Expert Tips

  • When shredding the brisket, remove any fat you come across, including the layer on top.
  • The onions give a great flavor to the brisket—and also are awesome on the tacos.

Nutrition Information

No nutrition information available for this recipe

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