Shredded Taco Beef
This Shredded Taco Beef delivers 26g protein and 198 calories per serving — efficient fuel that scales across 12 portions. One stovetop prep session covers nearly two weeks of lunch or dinner foundations you can build on. Lean macros make it useful for cutting phases while maintaining muscle during calorie deficits.
Ingredients
- •Beef Shoulder Roast, Boneless(1361g)
- •Chili powder(30g)
- •Cumin, Ground(15g)
- •Oregano, Dried(5g)
- •Red pepper flakes(1g)
- •1/2 tsp salt ($0.05)
- •Garlic(300g)
Instructions
- 1Combine the chili powder, ground cumin, oregano, dried, and red pepper flakes in a small bowl; set aside.
- 2Peel and mince the fresh garlic cloves; set aside.
- 3Cut the beef shoulder roast into 2–3 inch chunks and place in a large zip-top bag with the spice mixture; shake vigorously to coat evenly. Add the minced garlic, seal the bag, and refrigerate for at least 2 hours or up to 24 hours.
- 4Transfer the seasoned beef and all marinade to a large heavy-bottomed pot or Dutch oven. Add just enough water to reach the top of the meat (about 1.5–2 cups). Cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for 8–9 hours, until the beef is fork-tender and shreds easily.
- 5Remove the pot from heat and carefully lift the lid away from you. Using two forks, shred the beef directly in the cooking liquid until it falls apart completely. Taste and adjust salt and seasonings as needed.
- 6Using tongs, transfer the shredded beef to a fine-mesh strainer to drain excess liquid; reserve the cooking liquid for moisture if needed when portioning.
- 7Divide the shredded taco beef evenly into 12 airtight containers while still warm, adding 2–3 tablespoons of reserved cooking liquid to each container to keep the meat moist.
- 8Cool to room temperature, seal, and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition — Per Serving
198
calories
26g
protein
6g
fat
- Carbohydrates
- 10g
- Saturated fat
- 2.4g
- Sodium
- 160 mg
- Dietary fiber
- 1.7g
12 servings per batch · ~143g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Shredded Taco Beef have per serving?
Each serving contains 26g of protein and only 198 calories, making it an extremely lean protein source. With 6g fat and 10g carbs, it's one of the most macro-efficient beef options in the PrepForge library.
How long does Shredded Taco Beef take to prep?
This recipe qualifies as quick prep and yields 12 servings in one batch, so you're getting a full week-plus of lunch or dinner protein from one stovetop session. That scales to roughly 2-3 minutes of active time per meal across the week.
Is Shredded Taco Beef good for fat loss?
At 198 calories and 26g protein per serving, this is a top-tier choice for cutting phases where keeping calories low while maintaining muscle is the goal. The minimal fat content (6g) lets you allocate remaining macro budget to carbs or fats from other meals.
