Easy Shredded Mexican Beef |
|
 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
|
Slow cooker or dutch oven Mexican shredded beef, perfect for serving as-is over Spanish rice, or maybe in a burrito or as enchilada filling Ingredients:
2 lbs chuck roast or 2 lbs other inexpensive beef |
1 (8 ounce) can stewed tomatoes |
2 cups water |
2 (1 1/2 ounce) packages fajita seasoning mix (typical package of fajita mix) |
1 onion, diced |
1 jalapeno (optional) |
Directions:
1. Get a Dutch oven (or a crock pot).
2. Dice up 1 onion.
3. Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot.
4. Dice the sliced jalapeno.
5. Add can of stewed tomatoes to Dutch oven, juice and all.
6. Add fajita mix to Dutch oven.
7. Add 2 cups water to Dutch oven.
8. Add diced onion and jalapeno.
9. Stir up well until fajita mix is completely dissolved.
10. Add in meat. No need to cut it, but you may trim off the fat if so desired.
11. Cook for 4 hours 250 f, or if crock pot, cook 6-8 hours on low.
12. Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.
|
|