mexican inspired shredded beef
From the kitchen of Kansas City chef Kara Anderson, this Mexican-inspired shredded beef recipe is quick to assemble, simmers on low and slow throughout the day in your slow cooker and provides plenty of delicious protein for nextovers like tacos, burrito bowls, nachos, enchiladas and more!
- Time: 6-8hours
- Serves 8
Ingredients
- 1 chuck roast (2-3 lbs)
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 large can whole tomatoes
- 1 can green chiles
- 3 cloves garlic
- 1 packet taco seasoning
Optional Ingredients and Toppings
- Shredded lettuce
- Sour cream
- avocado
- salsa
- rice
- tortillas
Instructions
Season the chuck roast with salt and pepper. Add 1 tablespoon oil to a hot pan and sear roast on all sides.
Place onion and pepper in the bottom of the slow cooker. Place browned chuck roast on top of the onion and peppers. Sprinkle taco seasoning over roast and then add green chiles, garlic and tomatoes. Cook on low for 6-8 hours.
Remove the lid and use a ladle to remove the liquid. Set aside. Use tongs or two forks to gently pull the meat apart, combining it with remaining veggies and sauce in crockpot. Serve over rice and add your favorite taco toppings.
