Robin's Shredded Beef Enchilada

Robin Salmen


Very good mexican flavor.


★★★★★ 1 vote

Slow Cooker Crock Pot


  • 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
  • 1 bottle
    bud light lime
  • 1 can(s)
    bud lite lime-a-rita
  • 3 can(s)
  • 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

How to Make Robin's Shredded Beef Enchilada


  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.

Printable Recipe Card

About Robin's Shredded Beef Enchilada

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

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