Spicy Mexican Beef recipe

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Ingredients

4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
1 (24 ounce) jar salsa
1 onion, chopped
1 (7 ounce) can chopped mild green chiles
2 cloves garlic, minced
2 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon dried oregano

Nutrition Info

376.3 calories
carbohydrate: 8.6 g
cholesterol: 103.1 mg
fat: 25.3 g
fiber: 2.2 g
protein: 28.4 g
saturatedFat: 10 g
servingSize: -
sodium: 863.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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