Slow-Cooked Beef Tacos with Smoky Corn and Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender slow-cooked beef is paired with a vibrant smoky corn and black bean salsa, wrapped in warm tortillas for a flavorful Mexican taco night. This Mexican-inspired beef recipe, ready in about 500 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into large chunks beef chuck roast
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 4 cloves, minced garlic cloves
• 1 medium, diced yellow onion
• 1 cup beef broth
• 1 can (15 oz), drained and rinsed canned black beans
• 1 1/2 cups (from about 3 ears) fresh corn kernels
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 12 small corn tortillas
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 2 lbs beef chuck roast chunks with 2 chopped chipotle peppers in adobo, 1 tbsp ground cumin, 1 tbsp smoked paprika, 4 minced garlic cloves, 1 diced medium yellow onion, 1 tsp black pepper, 2 tsp salt, and 1 cup beef broth. Cover and cook on low for 8 hours until beef is tender and shreds easily.
2. Step 2: While the beef cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and sauté for 5 minutes until lightly charred. Remove from heat and stir in 1 can drained black beans, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice to create the smoky corn and black bean salsa.
3. Step 3: When beef is done, shred it with two forks and mix it into the slow cooker juices.
4. Step 4: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. To serve, spoon shredded beef into each tortilla and top with smoky corn and black bean salsa.