Shredded Salsa Beef Salad Recipe

This slow cooked salsa beef will be waiting for you when you get home for a quick & easy dairy- & grain-free taco salad.
  • Ready in: 10 hours
  • Prep time: 20 minutes
  • Chill/Cook time: 9 hours, 40 minutes
  • By:
  • Servings: Makes 6 servings

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  • 1 (2 pound) boneless beef chuck roast
  • 1 (14.5 ounce) can reduced sodium beef broth
  • 18 ounces chopped Romaine lettuce
  • ½ cup 14-Day Reset dressing of choice
  • Taco toppings such as chopped tomatoes, chopped onions, sliced black olives, sliced jalapeños, chopped avocados

cooking methods

  • Slow Cooker


Note: This recipe uses one of the following 14-Day Reset recipes: Citrus Herb Vinaigrette, Fresh Tomato Dressing or Orange Avocado Dressing.

  1. In a 3-quart or larger slow cooker, combine first 4 ingredients. Cook on LOW 8-10 hours or HIGH 6-8 hours. Shred.
  2. In large bowl, toss Romaine lettuce with dressing. Divide among dinner plates.
  3. Top with shredded beef and desired taco toppings.

Makes 6 servings.

Make Ahead & Freeze: Prepare step 1. Cool and transfer shredded beef to a gallon freezer bag. Add 1 cup cooking liquid. Seal well, label and freeze. Thaw completely. Continue with step 2 and serve with cold or reheated beef.

Nutrition per Serving: (does not include dressing or taco toppings) Calories: 290 Total Fat: 17g Sat. Fat: 8g Cholest: 105mg Sodium: 440mg Carbs: 3g Fiber: 1g Sugar: 2g Protein: 31g

Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.

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