SkinnyMS Slow Cooker Mexican Shredded Beef Recipe

"Great as a side to a recipe I posted for SkinnyMs Skinny Mexican Rice #recipe17275 It also goes great in Taco Salads, Burritos, Super Nachos, and Burritos. You can also serve it over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. Ole! From SkinnyMS Blog and originally from Amy's Cooking Adventures Blog Yield: 6-8 servings | Serving Size: 1 cup"

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (234 g)
Calories 471.8
Total Fat - 27.7 g
Saturated Fat - 11.1 g
Cholesterol - 137.6 mg
Sodium - 322.5 mg
Total Carbohydrate - 26.3 g
Dietary Fiber - 3.2 g
Sugars - 2.3 g
Protein - 30.7 g
Calcium - 50.8 mg
Iron - 4 mg
Vitamin C - 6.4 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the onions, jalapeno, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides, and place on top of the onions.

Step 2

In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and covered

Step 3

Cook on low for 8-10 hours, or high for 4-5 hours.

Step 4

Once the beef is cooked and tender, use two forks to shred the beef.

Step 5

Stir the beef with the cooking juices, and keep warm in the slow cooker until ready to serve.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to select a chuck roast that is well-marbled with fat for the most tender and flavorful beef.
If you don't like spicy food, you can omit the jalapeno and reduce the amount of cayenne pepper.

Ingredient substitutions

Substitute beef chuck roast with beef brisket: Brisket is a tougher cut of meat, but it will become tender after slow cooking. This substitution will add more flavor to the dish and make it more tender.
Substitute tomato sauce with salsa: This substitution will add more flavor to the dish and provide a nice kick of heat. The salsa will also add more texture to the dish.

Variations

Mexican Pulled Pork Substitute a 2 pound pork shoulder for the beef chuck roast and increase the chili powder to 2 tablespoons. Increase the cooking time to 8-10 hours on low or 4-5 hours on high.

Serve with

Mexican Street Corn Salad - A delicious and nutritious side dish that pairs perfectly with the Mexican Shredded Beef. The sweet and spicy flavors of the corn salad complement the savory flavors of the beef, making for a well-rounded meal. Plus, it's a great way to get your veggies!

Cilantro Lime Rice: This flavorful side dish is the perfect accompaniment to the Mexican Shredded Beef. The bright, citrusy flavors of the lime and cilantro pair perfectly with the savory beef, and the rice adds a nice texture and a boost of nutrition. Plus, it's an easy and delicious way to get your grains!

FAQ

Q: How long should I cook the beef in the slow cooker?

A: Cook the beef on low for 8-10 hours or on high for 4-5 hours.

Q: Can I use frozen beef in a slow cooker?

A: Yes, you can use frozen beef in a slow cooker. However, add an extra hour of cooking time to ensure it is cooked through.

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Fun facts:

The chili powder used in this recipe is a traditional Mexican seasoning that dates back to the Aztecs. It was made from a combination of dried chiles, cumin, garlic, and other spices.

The jalapeno pepper, which is used in this recipe, is named after the Mexican city of Xalapa, which is also known as Jalapa. It was made famous by celebrity chef Bobby Flay, who popularized the use of jalapenos in Mexican cuisine.