Slow Cooker Mexican Beef
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
10 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Mexican Beef
Description
The Slow Cooker Mexican Beef recipe begins with seasoning and slow cooking a beef chuck roast in a mixture of broth, vinegar, salsa, and spices until it becomes tender enough to shred easily. The shredded beef is then combined with the simmered cooking liquid, thickened to create a rich sauce. Made with cumin, chili powder, and a combination of onion and garlic powder, the flavor profile is balanced and suitable for Mexican dishes. The method offers two options: a slow cooker or an electric pressure cooker, providing flexibility depending on your available equipment.
This shredded beef is especially suited for assembling enchiladas when paired with flour or corn tortillas and a blend of cheddar and Monterey Jack cheeses. The warm, saucy beef filling combines well with melted cheeses and can be topped with fresh cilantro for added freshness. You can bake it in a casserole dish, making it ideal for family meals.
The notes suggest that the recipe's yield varies with how full the enchiladas are stuffed and the size of tortillas used. The cooked shredded beef freezes well, either as a sauced meat mixture or assembled enchiladas, making it convenient for meal prep and future baking. When baking from frozen, keeping the dish covered initially and then uncovering it to finish helps achieve a heated and bubbly casserole.
Ingredients
Shredded Beef:
- 2-3 pound beef chuck roast boneless, or sirloin beef roast
- 2 cups beef broth low-sodium
- 2 tablespoons apple cider vinegar
- 1 cup green salsa or red salsa
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch or flour
Enchiladas:
- 10 flour tortilla 6 or 7 inch, or corn tortilla
- 1 cup cheddar cheese shredded sharp
- 1 ½ cups Monterey jack cheese shredded
- cilantro optional, fresh
Instructions
- For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
- For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.
- Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.
- Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
- In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
- Pour about 1/2 cup sauce in with the beef and toss. Use as desired (instructions for enchiladas below).
- To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
- Toss the cheddar and Monterey Jack cheeses together.
- Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.
- Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
- Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
- Sprinkle with fresh cilantro, if desired, and serve.
Notes
- Adjust the number of enchiladas based on the size and how much filling you add to each tortilla.
- The shredded beef freezes well, either mixed with sauce or assembled in enchiladas, for ease of future meals.
- When baking enchiladas from frozen, keep the dish covered and bake at 350°F for 45-60 minutes, then uncover and continue baking until bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving of beef | |
| Calories | 131kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 548mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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