These beef and rice tacos are super tender and flavorful. They start out in the crock pot and are slow-cooked to juicy, tender perfection. Then, the meat and rice mixture is nestled in warm corn tortillas, topped with spicy cheese, and baked until the cheese is hot and bubbly.
If you love tacos, but things have gotten a little boring, I have what you need! My beef and rice tacos are a tasty twist on traditional tacos you’ll love. They’re loaded with tender beef, rice, and bold spices, and it’s all folded up in a corn tortilla. I’ve been making these tacos for years, and they’re always a big hit. The big twist on these tacos is using chuck roast. It gets super tender and juicy in the slow cooker, and it gives the tacos a different texture than ground beef. These are the perfect dinner for Taco Tuesdays or to bring to any potluck or gathering because they’re so easy to make, and everyone can load them up with their favorite toppings.
Beef and Rice Tacos
These delicious tacos start with onions, bite-sized chuck roast pieces, jalapenos, zesty seasonings, and enchilada sauce. I cook it on low for hours in the crock pot so the beef gets tender and the flavors meld. I shred the meat, add it back to the slow cooker with uncooked rice, and cook until the rice is tender. Finally, I add the mixture to heated corn tortillas and top the tacos with classic toppings. Alternately, I set everything out in bowls and let everyone make their own perfect taco. It’s an easy, delicious recipe that I can set and forget, and it always comes out perfectly!
Why You’ll Love This Beef and Rice Taco Recipe
- This recipe starts out in the slow cooker, which does most of the work, and it’s the perfect recipe for busy weeknights
- The slow cooking process allows the beef to become incredibly tender and absorb all the delicious flavor from the seasonings, enchilada sauce and onions and peppers.
- The spicy cheese blend offers tremendous flavor, but any cheese will work for this recipe.
Beef and Rice Taco Ingredients
This recipe uses simple ingredients you can find in your kitchen and at any grocery store. You’ll find everything you need in just a few minutes!
- Chuck roast
- Yellow onion
- Jalapeno
- Slap Ya Mama seasoning
- Garlic powder
- Black pepper
- Paprika
- Red pepper flakes
- Red enchilada sauce
- White rice
- Boar’s Head 3 pepper Colby Jack cheddar cheese
- Corn tortillas
How to Make Beef and Rice Tacos
Making these tacos couldn’t be easier. You just put everything in the slow cooker and let it do all the work. That’s all there is to it!
Step 1: Prep
Spray a 6 to 8-quart crock pot with nonstick cooking spray.
Step 2: Add the Ingredients
Add the onions, meat, jalapenos, seasonings, and enchilada sauce in that order.
Step 3: Cook
Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
Step 4: Shred the Meat
When the meat is tender, remove it from the crock pot and shred it with a mixer. Then, add it back to the crock pot.
Step 5: Cook the Rice
Add the uncooked rice to the crock pot, cover, and cook again for another hour or until the rice is tender.
Step 6: Preheat the Oven
Preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.
Step 7: Heat the Tortillas
Heat the tortillas in a frying pan until both sides are hot.
Step 8: Fill and Bake
Add shredded cheese, the meat and rice mixture, and more cheese to each tortilla. Then, place the tacos in the prepared baking sheet until it’s filled and bake the tacos for 10 to 15 minutes until the cheese is hot and bubbly. Enjoy with your favorite toppings!
Recipe Tips
- Always spray your slow cooker before adding the ingredients so the sauce doesn’t stick and scorch.
- It’s important to heat the corn tortillas so they fold easily, avoiding breakage.
- Always wash your hands after handling hot peppers, and NEVER touch your face.
Variations
- You can make these tacos with ground beef. Just cook the beef, add it to the slow cooker as directed, and reduce the cooking time by a couple of hours.
- Try using chorizo for even bolder tacos.
- Your favorite cheese will work for this recipe. Taco and Mexican blends are great in these tacos.
- Flour tortillas can be used if you prefer.
What to Serve with Beef and Rice Tacos
Serve these delicious tacos with your other favorite Mexican main courses and sides to create a delicious Mexican food feast for everyone.
- Burritos
- Fajitas
- Enchiladas
- Mexican rice
- Spanish rice
- Chips and salsa
- Chips and guac
- Nachos
- Churros
Recipes FAQ
While Americans primarily make tacos with ground beef or chicken, traditional tacos get their amazing flavor from chorizo, braised pork, or skirt steak.
The most common taco fillings include favorites like lettuce, diced tomatoes, and shredded cheese.
Yes, they do! Rice is a popular addition to tacos. The rice is mixed with the meat in a sauce, then the mixture is spooned into the tortillas.
You shouldn’t make the completed tacos in advance. However, you can make the beef and rice mixture up to 2 days in advance, then warm it up and continue making your tacos per the recipe instructions.
Yes, you can! These tacos will last for up to 3 months in the freezer when stored correctly.
How to Store and Reheat Leftover Beef and Rice Tacos
Refrigerate these tacos in an airtight container for up to 4 days. For longer storage, wrap the cooled tacos in plastic wrap, then freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the tacos, bring them to room temperature. Then, bake them at 350 for about 10 minutes until heated through.
Try This Delicious Beef and Rice Taco Recipe Today
These beef and rice tacos are filled with a rich, zesty blend of slow-cooked chuck roast, onions, jalapenos, and bold spices that pack a kick of heat. Then, it’s all stuffed into corn tortillas and tons of cheese and baked until melty. It’s one of the best taco recipes you’ll ever make, and after one bite, you’ll be hooked. Give these tacos a try, and you’ll never look at beef tacos the same way again.
More Delicious Taco Recipes You’ll Enjoy
These Southwest Chicken Tacos are a delicious and loaded with crock pot shredded chicken mixture, including bean, chilies, olives, cream cheese, zesty spices, and lots of cheese, nestled in flour tortillas and fried until golden and crispy.
Beef and Rice Tacos
Ingredients
- 3 pound chuck roast, cut into small bite-size pieces
- 1 medium yellow onion, diced
- 1 jalapeno, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 19 ounce red enchilada sauce
- ½ cup white rice
- 3 cups Boar’s Head 3 pepper Colby Jack cheese
- Corn tortillas
Instructions
- Spray a 6-8 quart crock pot with non-stick cooking spray.
- Add onions, followed by the meat, jalapenos, all the seasonings, and enchilada sauce.
- Cover and cook on high for 4-5 hours or on low for 8-10 hours.
- Once meat is tender, shred with a mixer and then add uncooked rice to the crock pot, cover and cook for an additional hour or until rice is tender.
- Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with non-stick cooking spray.
- Heat corn tortillas in a frying pan until hot on both sides.
- Add shredded cheese, meat and rice mixture, and more cheese on top to each tortilla.
- Place tacos in the prepared baking dish until it is full.
- Place in the oven and cook for 10-15 minutes until the cheese is hot and bubbly.
- Carefully remove from the oven and top with your favorite taco toppings.
Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook, YouTube, and Instagram. Remember to “like” or “follow” us on all social media.
