Shredded Beef Taco Salad
This shredded beef taco salad is extra easy to make because the beef is cooked in the slow cooker.This taco salad is made by layering your choice of chips (tortilla, nacho cheese, ranch, etc), lettuce, and your shredded beef, then top it with your choice of toppings.
- 3 lb beef roast
- 1 packet Campbell’s® Shredded Beef Taco Slow Cooker Sauce
- cut lettuce
- tortilla chips
- shredded cheese
- sliced olives
- diced tomatoes
- diced avocado
- canned corn
- black beans
- sour cream
- salad dressing
Place your beef roast in your slow cooker. Pour your Campbell’s® Shredded Beef Taco Slow Cooker Sauce over the top of your roast.
Turn slow cooker on low and cook for 7-8 hours till roast is cooked through and tender.
Shred your roast using 2 forks.
Assemble your Salad:
Sprinkle a layer of tortilla chips on your plate.
Cover tortilla chips with lettuce.
Cover lettuce with shredded beef.
Top with your choice of toppings and your choice of dressings.