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Spicy Shredded Beef

"A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags."
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2 h 30 m servings 352 cals
Original recipe yields 4 servings (4 to 6 servings)

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  1. 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.
  2. 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.
  3. 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.
  4. If planning to freeze, cool before packing in freezer bags and placing in freezer.
  5. For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.

Nutrition Facts

Per Serving: 352 calories; 27.3 g fat; 4 g carbohydrates; 20.6 g protein; 81 mg cholesterol; 630 mg sodium. Full nutrition

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Read all reviews 106
  1. 137 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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 for...

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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 c...

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 ...

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...

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 preven...

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 ...

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, shredd...

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 ...

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, ...

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 ...