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.
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
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.
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.
- 3 lb. chuck roast
- 1 onion, sliced
- 1 can green chilies
- 1 tsp chili powder
- ¼ C hot pepper sauce
- 1 tsp garlic salt
- 1½ tsp cumin
- 1 C beef bouillon
- ½ tsp cumin
- 1 tsp paprika
- Place roast into crock pot. Cover with onions and green chiles
- Mix together beef bouillon, chili powder, garlic salt, 1½ 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 ½ tsp cumin and 1 tsp paprika to taste and desired spice level
- Cover and cook for an additional 1½ - 2 hours on low
- Drain excess liquid before serving.