Easy Shredded Mexican Beef
"Slow cooker or dutch oven Mexican shredded beef, perfect for serving as-is over Spanish rice, or maybe in a burrito or as enchilada filling"
- Ready In:
- 4hrs 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 lbs chuck roast or 2 lbs other inexpensive beef
- 1 (8 ounce) can stewed tomatoes
- 2 cups water
- 2 (1 1/2 ounce) packages fajita seasoning mix (typical package of fajita mix)
- 1 onion, diced
- 1 jalapeno (optional)
directions
- Get a Dutch oven (or a crock pot).
- Dice up 1 onion.
- Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot.
- Dice the sliced jalapeno.
- Add can of stewed tomatoes to Dutch oven, juice and all.
- Add fajita mix to Dutch oven.
- Add 2 cups water to Dutch oven.
- Add diced onion and jalapeno.
- Stir up well until fajita mix is completely dissolved.
- Add in meat. No need to cut it, but you may trim off the fat if so desired.
- Cook for 4 hours @ 250 f, or if crock pot, cook 6-8 hours on low.
- Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.
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Reviews
-
Made this for Fall Pick-A-Chef 2011...quite tasty! I made this in the crockpot and followed the rest of the instructions. I have a recipe that is like this only you add different seasonings than a fajita seasoning mix (which is quite handy and fast). We used some of the meat on toastadas and I froze the rest to use in enchiladas, tacos or whatever. Thank you for posting the recipe.
