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My review
Spicy Mexican Beef
16
KMFLOWERS
"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."
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Ingredients
11 h 15 m servings 376Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
- Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
- 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.
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Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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Newest
8/14/2013
Great and simple recipe! My husband absolutely loved this one! I doubled the green chills.
6/26/2018
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 be...
5/2/2014
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 we...
4/28/2017
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 add...