Slow Cooker Mexican Shredded Beef

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Bring the Mexican restaurant to your house.

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.

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Slow Cooker Mexican Shredded Beef

An easy slow cooker recipe to throw together, this Mexican dish will be a happy addition to your weekly lineup.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner
Cuisine Mexican
Author SkinnyMs.

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

Serving: 1cup | Calories: 264kcal | Carbohydrates: 4.4g | Protein: 38.2g | Fat: 9.7g | Saturated Fat: 3.4g | Cholesterol: 115mg | Sodium: 233mg | Fiber: 1.1g | Sugar: 2g |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Keto, Slow Cooker

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36 Comments

  1. Has any one fed this to their children? I'm wondering if its too spicy. My daughter doesn't like much spiciness.

  2. This calls for chuck roast, but can I use another cut? Bottom Round roast is on sale this week, and I would love to try out this recipe with it. Thanks!

  3. Heather – I have 8 year old twin girls and they LOVE LOVE LOVE this beef. It has a little spice, but it is mitigated by the fresh tomatoes and lettuce if you serve it in a tortilla shell as suggested.

    My husband loves it, too.

    It freezes beautifully, for anyone who has been wondering.

  4. I responded below, then realized I can reply directly. My 8 year old daughters LOVE this beef. I am going to make it today using bone-in chicken thighs.

  5. OH MY! I have made this many times and LOVED IT! It was so moist and has such great flavors that marry well. My mother tried it at my house and had to make it at her house. This is something that I would make over and over again. Thank you for sharing this recipe!

  6. Can't wait to try this, I just made Ree Drummond's (aka The Pioneer Woman,) Spicy Pop Pulled Pork, it was fantastic. Cooked up 4 butts and froze in qt bags. I will be looking for beef roast on sale. Thanks

  7. OH MY! I have made this many times and LOVED IT! It was so moist and has such great flavors that marry well. My mother tried it at my house and had to make it at her house. This is something that I would make over and over again. Thank you for sharing this recipe!

  8. love this recipe!!! it goes great with the skinny mexican rice, and my kids love it too! I love this whole site, and cannot choose just one recipe as my favorite!!

  9. I made this recipe today – AMAZING! The beef is tender and flavorful. I am not a fan of jalapenos so I only put in a small amount. I substituted Tastefully Simple's Wahoo Chili seasoning for the cayenne pepper (I didn't realize I was out until I had already started the prep).

  10. Good stuff! I forgot the jalapeño, but it still had a decent kick from the cayenne pepper. Served on Ezekiel tortillas to cut back on carbs. Thanks for the recipe!

  11. 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.

  12. 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!

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