Slow Cooker Mexican Beef

Pamela Rappaport

By
@Pamelalala

When I make this I plan on using it several different ways. Tonight we had it over yellow rice. Next I'll make beef enchiladas from the left overs. The recipe makes a lot of sauce so there will be plenty for the enchiladas. Another option is to use it for tacos or burritos. This freezes well and I love to have some on hand for a Mexican dinner with little fuss.


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Rating:

Serves:

8

Prep:

15 Min

Cook:

10 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1
14 oz can red enchilada sauce
1
14 oz can green enchilada sauce
1/2 tsp
cumin (if you like it)
1 tsp
dried oregano leaves
1 clove
crushed garlic
6
pepperoncini peppers, don't drain the juice out of them, i often throw in a tablespoon or 2 extra
1
3 or 4 pound beef roast, whatever you like
optional - if the roast is lean add 2 tablespoons of butter, if it's a fatty cut leave it out
optional - if you use accent like i do, add 1/2 teaspoon, if you are sensitive to msg leave this out

Directions Step-By-Step

1
Place everything in a slow cooker/crock pot and cover.
2
Cook on low 8-10 hours. You want it to be tender enough to shred with a fork.
3
This is pictured served over yellow rice seasoned with ground tumeric and cilantro leaves. Fresh cilantro is sprinkled over the top.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican