Crock Pot Mexican Beef

crockpot Mexican beef

This week’s quick and easy dinner idea is what I used to create my Nacho Bar that I shared on Monday  – Crock Pot Mexican Beef

This dish is quick and easy because it is done in the crock pot and it is also so versatile.

Crockpot Mexican Beef

You can make it as spicy or as mild as you like depending on how much of the hot stuff you add in.  The beef can also be used in a wide assortment of dishes.  Of course it is great on nachos but it also would be great in tacos, burritos, quesadilla, enchiladas, flautas, taquitos or just by itself with some mash potatoes.  So many possibilities.

One of our favorite ways to enjoy it is as a taco.  Just top it with a bit of tomato or salsa, cheese, green onion and cilantro. We prefer corn tortillas at our house

Crockpot Mexican Beef

I used a chuck roast and put it in the crock pot with some sliced onion, a can of green chilies, 1 cup of beef boullion, cumin, chili powder, garlic and some hot sauce.  You can determine your heat with the amount of hot sauce you put in.  I used about 1/4 C.

Crockpot Mexican Beef

Cook on high for about 8 hours.  Remove from pot and shred beef.  Put meat back into crock pot along with 1/2 tsp of cumin and 1 tsp paprika if you want more seasoning.  Season to taste.  Continue to cook on low for another 2 hours.

When ready to serve drain excess liquid from meat.

Crockpot Mexican Beef

Enjoy!
Leigh Anne

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You can also visit me on Facebook, Pinterest, Twitter or Instagram.

Crock Pot Mexican Beef

Ingredients

  • 3 lb. chuck roast
  • 1 onion, sliced
  • 1 can green chilies
  • 1 tsp chili powder
  • 1/4 C hot pepper sauce
  • 1 tsp garlic salt
  • 1 1/2 tsp cumin
  • 1 C beef bouillon
  • 1/2 tsp cumin
  • 1 tsp paprika

Instructions

  • Place roast into crock pot. Cover with onions and green chiles
  • Mix together beef bouillon, chili powder, garlic salt, 1 1/2 tsp cumin, hot pepper sauce.
  • Pour over meat.
  • Cover and cook on high for 6 hours.
  • Remove meat from pot and shred.
  • Return to pot and add 1/2 tsp cumin and 1 tsp paprika to taste and desired spice level
  • Cover and cook for an additional 1 1/2 - 2 hours on low
  • Drain excess liquid before serving.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. says

    Thank you so much for the delicious recipes this last week. I host a Tuesday Bible study and once a month we do a Potluck. The Rio Pulled Pork is cooking right now to serve on Hawaiian Mini Rolls from me tonight. Can’t wait to share with everyone.
    You’re daily blog posts is always a anticipated treat to me each day when I open your email. Thank you for the encouragement to get cooking again instead of always eating out!
    Blessings to you and your beautiful family!

    • says

      Hope your Bible Study group enjoys the pork! So glad you enjoy the blog and that it is helpful. Thanks so much for commenting and letting me know. It means a lot to me!

  2. Tammie says

    It’s cooked 8 hours on high? All the recipes I have used it’s been 8 hours on low, so I just wanted to double check. Thanks for all the wonderful recipes and ideas you share! I wish I could be your neighbor!!

  3. says

    Hi leigh Anne,
    Your crock post mexican beef looks delcious. I’m going to need to try this recipe. Thanks so much for sharing at Wednesday’s Adorned From Above Blog Hop.
    Debi and Charly @ Adorned From Above
    Marci @ Stone Cottage Adventures
    Nichi @ The Mandatory Mooch

  4. Sandra says

    Not sure if you’re getting my comment, but I keep asking what type of hot sauce you use. I’m not getting a response. I’m starting to develop a complex here ;o)

    • says

      Sandra – sorry for the delay in answering. I’ve been in bed for a few days with a bug and not quite on top of things. I used tapatio brand. I found it in the Mexican food section of the grocery store.

  5. Allison R says

    The ingredients call for green chilies but the directions mention green peppers. Which ingredient is correct?

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