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Spicy Mexican Beef

Spicy Mexican Beef

  • Prep

    15 m
  • Cook

    11 h
  • Ready In

    11 h 15 m
KMFLOWERS

KMFLOWERS

Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
  2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
  3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
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Reviews

SunnyDaysNora
2

SunnyDaysNora

8/14/2013

Great and simple recipe! My husband absolutely loved this one! I doubled the green chills.

Valerie
0

Valerie

5/2/2014

I was surprised with this one. It was very tender meat. We ate it with rice for one meal and then froze the rest. We shredded it and used it as a burrito filler for a 2nd meal. Both meals were amazing!

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