Spicy Mexican Beef

Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

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

Reviews (4)

Read More Reviews

Most helpful positive review

SunnyDaysNora
Rating: 5 stars
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 Positive Least Positive Newest
SunnyDaysNora
Rating: 5 stars
08/14/2013
Great and simple recipe! My husband absolutely loved this one! I doubled the green chills. Read More
Helpful
(6)
SunnyDaysNora
Rating: 5 stars
08/14/2013
Great and simple recipe! My husband absolutely loved this one! I doubled the green chills. Read More
Helpful
(6)
Weegie
Rating: 5 stars
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)
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SMW
Rating: 5 stars
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
Rating: 5 stars
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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