Robin's Shredded Beef Enchilada

Robin Salmen

By
@Robin7

Very good mexican flavor.


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Rating:

Comments:

Serves:

8

Method:

Slow Cooker Crock Pot

Ingredients

5 lb
roast beef
1 jar(s)
corn & black bean salsa
1
each green & red sweet bell pepper diced & sweet white onion
1 Tbsp
taco seasoning
1 tsp
cumin
1 bottle
bud light lime
1 can(s)
bud lite lime-a-rita
3 can(s)
budweiser
1 can(s)
28 oz diced tomatoes with green chilies
1 can(s)
4 oz diced green chilies
16 slice
pepper jack cheese
8
tortillas burrito size

Directions Step-By-Step

1
Put diced bell peppers, onion, corn & black bean salsa in crock pot. Top with Roast. Add taco seasoning & cumin. Add all 3 kinds of beer. Cook on low for 8 hours.
2
Take roast out and shred. Drain broth saving pepper mix to add to shredded roast. Boil broth until reduced down to 3 cups. Add to roast. Add diced tomatoes with green chilies and can of green chilies. Let roast set with broth mix for at least 1/2 hour.
3
Set out one tortilla. Top with one slice of cheese. Add about 3 tablespoons roast mix and roll up. Do same with all tortilas. Top with one of cheese. Bake or Microwave until cheese melts and tortilla is warm. I add salsa verde & sour cream.

About this Recipe

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