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Slow-Cooker Beef Brisket Tacos

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.
By Sarah Caron
Created November 30, 2011



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


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


  • 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.

  • 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.

No nutrition information available for this recipe
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