Spicy Mexican Beef

Name: Spicy Mexican Beef
Prep time: 15 min
Cook time: 11 h
Total time: 11 h 15 min
Yield: 8 servings
Ingredients: 4 pounds beef chuck roast, trimmed of fat and meat cut into chunks; 1 (24 ounce) jar salsa; 1 onion, chopped; 1 (7 ounce) can chopped mild green chiles; 2 cloves garlic, minced; 2 teaspoons chili powder; 1 ½ teaspoons ground cumin; ½ teaspoon dried oregano

Rating: 5 stars

7 Ratings
4 Reviews
3 Photos

Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.

By KMFLOWERS

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Recipe Summary

prep:

15 mins

cook:

11 hrs

total:

11 hrs 15 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
1 (24 ounce) jar salsa
1 onion, chopped
1 (7 ounce) can chopped mild green chiles
2 cloves garlic, minced
2 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon dried oregano

Directions

Step 1
Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.

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Step 2
Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
Step 3
Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

Nutrition Facts

Per Serving:

376 calories; protein 28.4g; carbohydrates 8.6g; fat 25.3g; cholesterol 103.1mg; sodium 863.9mg. Full Nutrition

Reviews (4)

Most helpful positive review

SunnyDaysNora

Allstar

08/14/2013

Great and simple recipe! My husband absolutely loved this one! I doubled the green chills. Read More

Helpful

(6)

7 Ratings

5 star values: 7
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SunnyDaysNora

Allstar

08/14/2013

Great and simple recipe! My husband absolutely loved this one! I doubled the green chills. Read More

Helpful

(6)

Ersatz Cook

04/28/2017

Really GOOD! I scaled the recipe to 2 servings because I had 1 lb. of chuck roast to play with. Instead of salsa, I added a 5 oz. can of El Pato (yellow can) because we like spicy. I also added the full can of green chilis, drained. Because it was only 1 lb. of meat, I shredded it right in the crockpot (after 8 hrs) and turned it to high heat for about two hours with the lid off. It made the most delicious carnitas! This is a definite keeper and next time I will make the full recipe and freeze in serving sizes for two, for a quick, easy meal. Thank you for sharing! Read More

Helpful

(3)

SMW

06/27/2018

Have made it for guests twice and both times it was a hit. Served with Mexican rice cornbread black bean and corn salad. Key lime pie for dessert provided a cool end to the delicious spicey beef dish. It is great as left overs. Read More

Helpful

(1)

Valerie Kocel

05/03/2014

I was surprised with this one. It was very tender meat. We ate it with rice for one meal and then froze the rest. We shredded it and used it as a burrito filler for a 2nd meal. Both meals were amazing! Read More

Helpful

(1)

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Spicy Mexican Beef

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Recipe Summary

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Nutrition Facts

Reviews (4)

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Spicy Mexican Beef

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Spicy Mexican Beef