slow cooker mexican beef
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.
yield
8 serving(s)
prep time
15 Min
cook time
10 Hr
method
Slow Cooker Crock Pot
Ingredients For slow cooker mexican beef
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114 oz can red enchilada sauce
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114 oz can green enchilada sauce
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1/2 tspcumin (if you like it)
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1 tspdried oregano leaves
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1 clovecrushed garlic
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6pepperoncini peppers, don't drain the juice out of them, i often throw in a tablespoon or 2 extra
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13 or 4 pound beef roast, whatever you like
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optional - if the roast is lean add 2 tablespoons of butter, if it's a fatty cut leave it out
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optional - if you use accent like i do, add 1/2 teaspoon, if you are sensitive to msg leave this out
How To Make slow cooker mexican beef
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1Place everything in a slow cooker/crock pot and cover. You can also do this in a dutch oven. Preheat oven to 250.
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2Cook on low 8-10 hours in crock pot. For dutch oven 6-8 hours. You want it to be tender enough to shred with a fork.
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3This is pictured served over yellow rice seasoned with ground tumeric and cilantro leaves. Fresh cilantro is sprinkled over the top.
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Categories & Tags for Slow Cooker Mexican Beef:
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