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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 500 minutes blends cut into large chunks beef chuck roast, ground cumin, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Tacos with Smoky Corn and Black Bean Salsa take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Beef Tacos with Smoky Corn and Black Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Beef Tacos with Smoky Corn and Black Bean Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Tacos with Smoky Corn and Black Bean Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Tacos with Smoky Corn and Black Bean Salsa?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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