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Spicy Mexican Beef


"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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11 h 15 m servings 376 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
  2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 376 calories; 25.3 g fat; 8.6 g carbohydrates; 28.4 g protein; 103 mg cholesterol; 864 mg sodium. Full nutrition

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Read all reviews 3
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Great and simple recipe! My husband absolutely loved this one! I doubled the green chills.

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...

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...