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Amy of Amy’s Cooking Adventures is a stay at home mom of two, Zumba instructor, and amateur cake decorator. She likes to make healthy recipes the whole family can enjoy. Amy works to instill healthy eating habits in her children, but nearly always saves room for dessert! Visit Amy’s Cooking Adventures blog and join her on Facebook for more tasty recipes.
Enjoy Amy’s Slow Cooker Mexican Shredded Beef recipe!!
Don’t miss the Top 10 Healthy Slow Cooker Recipes on Skinny Ms. and these recipes favorites: 7 Comfort Food Entrées Under 290 Calories.
Slow Cooker Mexican Shredded Beef
Ingredients
- 2 pounds chuck roast
- 3 garlic cloves minced
- 1 jalapeño seeded and finely diced
- 1/2 cup onion finely diced
- 8 ounces tomato sauce canned
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper
Instructions
- Place the onions, jalapeño, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions.
- In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and covered.
- Cook on low for 8-10 hours or high for 4-5 hours
- Once the beef is cooked and tender, use two forks to shred the beef. Stir the beef with the cooking juices and keep warm in the slow cooker until ready to serve.
- Serve over whole wheat and/or homemade flour tortillas or over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. Serves 6-8.
Nutrition Information
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just put it in the slow cooker doubled upon spices, will enjoy when we get home tanks for the recipe
Made Enchiladas with this and it was amazing. I made double recipe and left the seeds in 1 jalapeno and came out a little spicy which was perfect.
Will definitely make this one again.
YAH!!! Thank you for letting us know. 🙂
After mixing the ingredients together for the sauce, you could probably get away with just adding some lime juice to a can of enchilada sauce and call it good. You can then control the spicyness of the sauce with most companies’ range of enchilada sauces. And, yes, you can use other types of roasts for this. However, being that this is for “shredded” beef, chuck roasts (cuz of their fat content, which helps lead to tenderness, and how the meat can be pulled or shredded more traditionally) tend to be most authentic. Briskets work, tri-tips can be cubed, etc. It’s all delicious!
Great info! Thanks. 🙂
Is the tomato sauce classed as passata in the uk?
Louise, Passata will work instead of tomato sauce…pretty much the same. 🙂
Can this recipe be frozen as it would make up too much for my family?
Louise, Sure, just be sure to defrost in the fridge before reheating. 🙂
Thank you Gale, this recipe is delicious infact I’m making it again this week ?
This is the best thing I have ever made in my crockpot!!!
That’s great to hear, Ali!
Is the beef frozen? I’m new to the crockpot world, this is my first recipe!
The beef should not be frozen, Dee. If you put frozen meat in the Crock-Pot, bacteria can grow. You might find 10 Tips and Tricks for Better Slow Cooking useful–welcome to the Crock-Pot world 🙂
Has anyone tried this in an instant pot? If so, can you share the cooking details?
Pam, Check out this Instant Pot Guide written by one of our expert Chef’s.