A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.

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  • Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.

  • When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.

  • If planning to freeze, cool before packing in freezer bags and placing in freezer.

  • For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.

Nutrition Facts

352 calories; protein 20.6g; carbohydrates 4g; fat 27.3g; cholesterol 80.5mg; sodium 630.3mg. Full Nutrition
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Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2005
this recipe has been such a joy! i have a lot to say... 1. it is not that spicy even tho it's called "spicy shredded beef" so if you want spicy add hot sauce 2. definately don't over use the cumin...the called for amount is plenty. 3. i added 1/3 cup of sugar when i added the tomato sauce. this gave a hint of sweetness to the meat that was just divine 4. do be sure to add water as it cooks so it never gets dry. 5. cook for at least 2 hours...the longer the better and make sure you have a very tight fitting lid to keep moisture in i use this beef for so many things but a favorite in our home is the mexican dish machaca con huevo first i heat up a few tbsp of veg. oil then add sliced onion. cook this for a few minutes then add the shredded beef. simmer for 10 minutes. then add scrambled egg (the ratio of egg to beef is up to you but usually 1 egg per serving of beef is good) cook the scrambled egg with the beef for at least 10 minutes until the egg is fully cooked. serve with warm corn tortillas. this is to die for delicious! i highly recommend this recipe for so many things (tacos/enchiladas/machaca/burritos) it's just divine and so so simple Read More
(206)

Most helpful critical review

Rating: 3 stars
02/29/2012
I used canned tomatoes with green chiles 1 tsp chopped garlic 1 chopped onion 1 cup beef broth and put it in the crockpot. It was so easy to shred it while still in the pot just using one fork. It came out great. Read More
(14)
142 Ratings
  • 5 star values: 88
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
04/27/2005
this recipe has been such a joy! i have a lot to say... 1. it is not that spicy even tho it's called "spicy shredded beef" so if you want spicy add hot sauce 2. definately don't over use the cumin...the called for amount is plenty. 3. i added 1/3 cup of sugar when i added the tomato sauce. this gave a hint of sweetness to the meat that was just divine 4. do be sure to add water as it cooks so it never gets dry. 5. cook for at least 2 hours...the longer the better and make sure you have a very tight fitting lid to keep moisture in i use this beef for so many things but a favorite in our home is the mexican dish machaca con huevo first i heat up a few tbsp of veg. oil then add sliced onion. cook this for a few minutes then add the shredded beef. simmer for 10 minutes. then add scrambled egg (the ratio of egg to beef is up to you but usually 1 egg per serving of beef is good) cook the scrambled egg with the beef for at least 10 minutes until the egg is fully cooked. serve with warm corn tortillas. this is to die for delicious! i highly recommend this recipe for so many things (tacos/enchiladas/machaca/burritos) it's just divine and so so simple Read More
(206)
Rating: 5 stars
01/19/2007
I loved this shredded beef! I could tell it wasn't going to be that spicy, so I added powdered cayenne pepper and chili powder along with the cumin. I used 4 garlic cloves instead of one, and I used diced tomatoes with green chiles. I only needed an hour and a half for the meat to become so tender that I almost didn't even need to shred it with forks. I served this on corn tortillas with all of the taco fixings. I love that this recipe only used a pound of meat, rather than the 3 or 4 pound roasts others use (with only two people eating, it makes it hard to finish what one of those recipes yields). This is so much better than ground beef! Read More
(106)
Rating: 4 stars
01/15/2003
I had trouble shredding the beef after it was cooked however I think I used the wrong cut of beef. Overall this recipe made a delicious filling for my beef enchiladas -- a huge improvement over the usual ground beef. Read More
(52)
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Rating: 5 stars
08/12/2004
Super!!!! This will be one of my favorites from now on. I add one chopped onion and one can of green chilles to this recipe. I don't have to add more liquid but I have to stir it often to prevent sticking. The beef was so tender! My husband loves it! We made burritos but I will make it again for other stuff. Thank you so much for the recipe! Read More
(47)
Rating: 5 stars
05/29/2009
Excellent! I doubled the cumin and used diced tomatoes with green chilies. I browned the meat added the spices then dumped everything in my slow cooker. Cooked on low for 4 hours and the meat was cooked perfectly. I took the cover off for a little while after that and let the liquid evaporate. Loved it thank you!:) Read More
(46)
Rating: 5 stars
12/04/2006
Man this is fabulous!! I can't list the number of different things you can do with this. We loved it so much after trying it the first time that the next time I did 5 pounds of beef shredded it and froze it. Every time I wanted to make tacos chimis sloppy joes...anything...I'd just grab a bag out of the freezer. It's really versatile and my family (5 teenagers) loves it!! Read More
(38)
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Rating: 5 stars
02/13/2004
My husband loved it! I did everything the original recipe directed. I served it with Baja Tortilla wraps shredded lettuce sour cream guacamole and Kraft shredded mexican cheese. Reminded me of those really good tacos we had during our vacation in Mexico! Thanks for the recipe! Read More
(19)
Rating: 4 stars
03/26/2003
I quadrupled this recipe and cut up a roast cooking it in an electric skillet. I also used some salsa verde in it. My sisters and their families came over and we made soft tacos with the meat adding our favorite ingredients. Most of it was eaten leaving me with just enough for lunch the next day out of the 4 lbs that I cooked! I've been looking for a recipe like this and I will definitely be making it again. Read More
(18)
Rating: 5 stars
07/18/2005
This recipe is state of the art! there is room to work with the taste and I agree with the amount of cummin used to spice the beef. I did make three changes 1. used 6 oz. of Pacifico imported beer 2. Caned mexican style tomatoes And 3. choose to grill this in the back yard (because its so hot). Bottom line I would give this a thumbs up for any gathering. Happy Cooking America! Read More
(16)
Rating: 3 stars
02/29/2012
I used canned tomatoes with green chiles 1 tsp chopped garlic 1 chopped onion 1 cup beef broth and put it in the crockpot. It was so easy to shred it while still in the pot just using one fork. It came out great. Read More
(14)
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