robin's shredded beef enchilada

Name: Robin's Shredded Beef Enchilada
Yield: 8
Cuisine: Mexican
Ingredients: 5 pound(s) roast beef; 1 jar(s) corn & black bean salsa; 1 - each green & red sweet bell pepper diced & sweet white onion; 1 tablespoon(s) taco seasoning; 1 teaspoon(s) cumin; 1 bottle(s) 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(s) pepper jack cheese; 8 - tortillas burrito size

(1 RATING)

28 Pinches 1 Photo

Robin Salmen

Niobrara, NE

Updated on Jun 8, 2013

Very good mexican flavor.

Rate

prep time

cook time

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

5 pounds roast beef
1 jar corn & black bean salsa
1 - each green & red sweet bell pepper diced & sweet white onion
1 tablespoon taco seasoning
1 teaspoon cumin
1 bottle bud light lime
1 can bud lite lime-a-rita
3 cans budweiser
1 can 28 oz diced tomatoes with green chilies
1 can 4 oz diced green chilies
16 slices pepper jack cheese
8 - tortillas burrito size

How To Make robin's shredded beef enchilada

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.

Step 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.
Step 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.
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