SkinnyMS Slow Cooker Mexican Shredded Beef
Created by LindasBusyKitchen on February 8, 2015
- Servings: 7
- Prep Time: 10m
- Cook Time: 4-10h
- Recipe #17277
Ingredients
- 1 (2 pound) beef chuck roast
- 3 cloves garlic, minced
- 1 jalapeno, seeded, and finely diced
- 1 small yellow onion, finely diced (about 1/2 cup)
- 1 can (8 ounce) tomato sauce
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper
How to Make
-
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.
Nutritional Facts
- 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