Crock Pot Mexican Beef Recipes

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
• Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
• Cover and cook on low 7 hours or until the beef is fork-tender.
• Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Steps:

• In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
• Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
• Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Steps:

• Mix together garlic, pepper, salt, chili powder and mustard.
• Rub on one side of round steak.
• Cut round steak into strips.
• Place in bottom of crock pot.
• Cover with onion, bouillon granules and tomatoes.
• Cook on low for 6-8 hours.
• Turn crock pot to high for the last half hour of cooking and add beans.
• Serve over rice.

Steps:

• Place first 10 ingredients in the crock pot along with garlic.
• Cook on low for approx 6 hours.
• Remove beef and shred.
• Put back in the crock pot and mix with other ingredients.
• Let cook for about a hour.
• Serve meat with warm flour tortillas, salsa, and cheese.
• You may also want to include sour cream, tomatoes, etc.

Steps:

• Combine salsa, paste, water, seasoning mix and chilis.
• Spoon 1/2 the mixture into the bottom of a crock pot.
• Add the roast and top with the remaining mixture.
• Cover and cook 8-10 hours on Low.

Steps:

• Place beef roast in a 5-quart crock pot.
• Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
• Season sauce with more salt if desired.
• Transfer the roast to a cutting board or large platter.
• Shred the meat using two heavy forks.
• Return the shredded meat to the slow cooker; cover and allow to warm.
• Serve in crusty buns.

Steps:

• Mix first 4 ingredients in a 4 quart crock pot.
• Cover and cook on low for 9-11 hours until beef is tender.
• Add remaining ingredients and stir well.
• Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.