Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Shredded Beef Tostada

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I made a delicious meal with Campbell’s® Sauces as part of a sponsored post for Socialstars. #CampbellsSauces

This Shredded Beef Tostada will be your new family favorite easy dinner recipe. They are so easy with only 5 minutes of prep time.

Shredded Beef Tostada #CampbellsSauces

These Shredded Beef Tostadas are my favorite of all the Campbell’s®  Sauces that I’ve tried so far. Holy moly, you guys. Stop what you’re doing and run to the store and grab a Campbell’s® Slow Cooker Sauces Shredded Beef Taco and a 2 to 3 pound roast. Throw them in your slow cooker and be prepared for restaurant quality flavor to come out of your own kitchen! I can’t tell you enough how much I loved this dish.

Shredded Beef Taco #CampbellsSauces

Look at all that tender roast beef. You can see the flavor! I have a trick that I use every time I make a roast. I always put it in the slow cooker at night (like 10:30 or 11 pm) and let it cook on low until lunch time. It makes for the best fall-apart roast you will ever eat. Then just shred it with two forks. Easy peasy. Buh-bye dry tough roast. You all know how much I love and use my slow cooker.

Campbell's Slow Cooker Sauces Shredded Beef Taco #CampbellsSauces

You can make these with regular taco shells, in tortillas or even over broken up tortilla chips. I used little tostadas and piled everything on: fresh salsa or pico de gallo, shredded lettuce, sour cream and avocados. You can add whatever your taste buds are calling for. I ate this one and immediately wanted more. I am so looking forward to leftovers.

Shredded Beef Tostada
 
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Prep time
Cook time
Total time
 
Author:
: Main
: Mexican
Ingredients
  • 2 to 3 lb roast
  • 1 pkg. Campbell’s® Slow Cooker Sauces Shredded Beef Taco
  • tostada shells
  • shredded lettuce
  • fresh salsa or pico de gallo
  • avocado
  • sour cream
  • cheese and other toppings of your choice
Directions
  1. Place the roast in a slow cooker and pour the sauce over it.
  2. Cover and cook on low 8 to 12 hours until fork tender or on high 4 to 5 hours.
  3. Shred with two forks and serve over tostada shells and top with desired toppings.
  4. Serve
Notes
I always put my roast in the slow cooker at night and let it cook on low at least 12 hours. It makes for the best tender roasts.

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