This easy recipe for Chuck Steak Tacos is perfect for a weeknight dinner or easy lunch. This recipe has minimal ingredients. Plus, it can be made in 15 minutes or less if you prepare the beef ahead of time! All you need is chuck steak, enchilada sauce, corn tortillas, cheddar cheese or dairy free cheese, lettuce and sour cream.
This Chuck Steak Tacos recipe is gluten free, has a dairy free option and is nut free.
why you’ll love this recipe
- The ingredients are simple and easy to find.
- The Chuck Steak Tacos directions are straightforward and easy to follow.
- You can use a slow cooker or Instant Pot to cook the beef ahead of time, making the tacos even easier to assemble.
- Once the beef is cooked, shred it and store it in an airtight container in the refrigerator for up to 3 days.
- The beef is perfect for left overs the next day.
- You can use corn tortillas to keep this recipe naturally gluten free.
- You can use flour tortillas if you are not gluten free.
- Be sure to use dairy free cheese for the dairy free option!
ingredients & substitutions
Chuck beef is a tough cut of meat that is absolutely perfect for slow cooking. It is used in this recipe because it becomes tender and juicy when cooked for a long period of time.
Substitutions: Chuck roast can be substituted with other cuts of beef, such as brisket, rump roast, or round roast for these Chuck Steak Tacos. You can also use flank steak, but it will be less tender.
Enchilada sauce is a flavorful sauce that is used in many Mexican dishes. It gives the beef in this recipe a rich and complex flavor.
Substitutions: You can use any type of enchilada sauce that you like. If you can’t find enchilada sauce, you can use taco sauce or tomato sauce.
Taco seasoning is a blend of spices that is commonly used in Mexican cuisine. It gives the beef in this Chuck Steak Tacos recipe a classic taco flavor.
Substitutions: You can make your own taco seasoning by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Corn tortillas are traditional Mexican tortillas that are made from corn flour. They are used in this recipe because they are soft and pliable, and they hold up well to the shredded beef and other fillings.
You can also use lettuce wraps or another type of low-carb cauliflower tortilla insetad of the corn tortillas too.
You can use any type of cheese that you like, such as Monterey Jack, Colby Jack, or queso fresco. For the dairy free Chuck Steak Tacos option be sure to use shredded dairy free cheddar cheese.
Sour cream is a creamy and tangy topping that adds a bit of richness to the tacos.
You can also use Greek yogurt, plain yogurt, or vegan sour cream as a substitute for sour cream.
taste & texture
The shredded beef tacos are flavorful and juicy, with a slight kick from the taco seasoning. The tortillas are crispy after being baked. The beef is tender and easy to chew. The cheese adds a creamy texture, while the sour cream and lettuce add a bit of freshness and crunch.
Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Drain off any excess fat.
Stir in the enchilada sauce and taco seasoning. Bake on 350 1-2 hours, or until the beef is tender and easily shredded.
While the beef is cooking, warm the tortillas in a skillet over medium heat until soft and pliable. Once the beef is cooked, shred it with two forks.
To assemble the tacos, place a spoonful of shredded beef on each tortilla. Top with shredded cheese. Fold the tortillas in half and place them on a baking sheet.
Bake for 10-15 minutes, or until the tortillas are crispy and the cheese is melted. Top with sour cream and lettuce.
expert tips & tricks
- Use a tough cut of beef, such as chuck roast or brisket. This type of beef will become tender and juicy when cooked for a long period of time.
- Don’t overcrowd the pot when searing the beef. This will prevent the beef from browning properly.
- Season the beef with taco seasoning to taste. You can also add other spices, such as chili powder, cumin, and garlic powder.
- Cook the beef until it is fall-apart tender. This may take up to 2 hours, depending on the cut of beef you are using.
- Shred the beef with two forks. This is the easiest way to shred the beef without overcooking it.
how to make this lower carb
To make these Chuck Steak Tacos low carb, use low-carb tortillas or lettuce wraps instead of corn tortillas. You can also omit the cheese, or use a low-carb cheese substitute.
how to make this low fat or healthier
To make these Chuck Steak Tacos low fat, use lean ground beef instead of chuck beef. You can also drain off any excess grease from the beef after cooking. You can also omit the cheese and sour cream.
how to serve, store and meal prep
To serve the Chuck Steak Tacos, simply place them on a plate and garnish with your favorite toppings, such as sour cream, lettuce, chopped tomatoes, and diced onions. You can also serve the tacos with your favorite Mexican sides, such as rice, beans, and chips and salsa.
Storing in the fridge
To store the Chuck Steak Tacos in the fridge, simply place them in an airtight container and refrigerate for up to 3 days.
Storing in the freezer
To store the Chuck Steak Tacos in the freezer, simply place them in a freezer-safe bag or container and freeze for up to 3 months.
To reheat the Chuck Steak Tacos, you can either microwave them on high for 1-2 minutes, or bake them in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through.
To meal prep the Chuck Steak Tacos in individual portions, simply assemble the tacos as directed, but do not bake them. Place each taco in a separate freezer-safe container or bag. Freeze for up to 3 months.
To reheat the meal prepped shredded beef tacos, simply thaw them overnight in the refrigerator. Then, bake them in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through.
Preparing beforehand and storing in the fridge
To prepare the Chuck Steak Tacos beforehand and store in the fridge, simply cook the beef according to the recipe directions. Shred the beef and let it cool completely. Then, assemble the tacos as directed, but do not bake them. Place the tacos in an airtight container and refrigerate for up to 24 hours.
When you are ready to bake the Chuck Steak Tacos, simply preheat the oven to 350 degrees F. Then, bake the tacos for 10-15 minutes, or until heated through.
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Chuck Steak Tacos (gluten free)
- 1 pounds chuck beef cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 10-ounce can enchilada sauce
- 1 tablespoon taco seasoning
- 6 corn tortillas
- 1 cup shredded cheddar cheese
- Sour cream for topping
- Shredded lettuce for topping
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
- Drain off any excess fat.
- Stir in the enchilada sauce and taco seasoning. Bake on 350 1-2 hours, or until the beef is tender and easily shredded.
- While the beef is cooking, warm the tortillas in a skillet over medium heat until soft and pliable.
- Once the beef is cooked, shred it with two forks.
- To assemble the tacos, place a spoonful of shredded beef on each tortilla. Top with shredded cheese.
- Fold the tortillas in half and place them on a baking sheet.
- Bake for 10-15 minutes, or until the tortillas are crispy and the cheese is melted.
- Top with sour cream and lettuce.