Hi Wendy!
This is what I do...take a Chuck Roast...trim fat...coat it lightly with worchestershire sauce then brown really well on all sides..Add a combination of beef broth and one can of beef consomme,(I never use more than one can of consomme but I use more broth if needed to cover roast.) Add one large onion, (cut into 4 wedges),2-3 whole cloves of garlic, about 3-4 tablespoons of zesty chili powder, (you can use regular if zesty is not available),and 1 teaspoon cumin. I bring to a boil then reduce to simmer until meat is tender enough to shred with a fork. About 3-4 hours..if you use a slow cooker about 6-8 on high. I strain the meat, reserving the liquid..discarding the onion and garlic... shred the meat with a fork then add enough of the liquid to make the meat moist...
This is the meat I use as a base for shredded beef tacos and also sometimes in shredded beef enchiladas...
Hope this helps..This is something I started doing several years ago and everyone loves it!
This is my own concoction..LOL..I'm sure you could simply take packages of taco seasoning and use in place of the seasonings I use...I'm not sure of the measurements of chili powder and cumin as I do it by sight but I think the measurements I put are very close! Add more chili if you like it spicy!!