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Slow Cooker Shredded Mexican Beef

Slow Cooker Shredded Mexican Beef

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 13
Difficulty Easy

Rating (click to rate)

3.9 based on 60 ratings.

Ingredients

  • 1000 g Roasting Beef
  • 1 tbsp Oil
  • 4 Cloves Garlic
  • 1 Onion
  • 1/2 tbsp Tomato Paste
  • 3/4 cup Beef Stock
  • 1/2 tsp Parsley
  • 2 tsp Chilli Powder
  • 1.5 tsp Cumin
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Oregano
  • 1 Tin Red Kidney Beans optional

Nutrition Information

Qty per
399g serve
Qty per
100g
Energy 934.93003318584kcalcal 234.34032852357kcalcal
Protein 45.728744469027gg 11.461915460482gg
Fat (total) 74.02407079646gg 18.554142506241gg
 - saturated 27.611172566372gg 6.9207438208783gg
Carbohydrate 23.5025gg 5.8909045336341gg
 - sugars 6.339889380531gg 1.5890940578453gg
Dietary Fibre 8.651139380531gg 2.1684091563821gg
Sodium 417.31545353982mgmg 104.60017007609mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Slow Cooker Shredded Mexican Beef

Slow Cooker Shredded Mexican Beef, throw the meat and ingredients in and forget for hours. It always comes out so tender. Well here is a take on the traditional mince burritos, using roasting beef. Enjoy!

Best of all, you can cook it in bulk and freeze it into meal-size portions so you can enjoy shredded Mexican Beef at any time!

Roasting Beef:  This can be any cut of the following styles:

  • sirloin

  • gravy beef

  • rolled rib roast

  • blade

  • chuck

  • brisket

Any beef that is cheaper and needs to be cooked over a longer period of time is the best.  Personally I’m a fan of gravy beef, even though it does have a higher fat content, it has a beautiful flavour and doesn’t seem to taste dry like other beef roasts.

Other Ways to Serve Shredded Beef:

  • On a baked potato with coleslaw and cheese

  • Have it on bread rolls with gravy.

  • Serve it on pizza with feta cheese and pumpkin

Method

  1. Season the beef with salt and pepper and brown (in a large frypan or in your slowcooker if it has the function). Once browned all over, place into the slowcooker.

  2. Lightly fry the onion in the same pan, then add the garlic and tomato paste, then the stock and the spices.

  3. Add this mixture to the slowcooker, making sure you get all remaining bits out of the pan.

  4. Cook on low for 8 hours then take out the beef and pull apart with a fork.

  5. Return meat to the slowcooker, add red kidney beans (optional) and mix well.

  6. Slowcooker Shredded Mexican Beef is suitable for freezing.  Allow the meat to cool before 3/4 filling a ziplock bag.  Freeze for up to six months.

  7. This is perfect for Mexican meals such as tacos, burritos, nachos or quesadillas. Also fantastic served on bread rolls, or for a healthier version, serve on steamed cabbage.

 

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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