Slow-Cooker Mexican Beef

About this Recipe

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By: Rachel

I love using my slow-cooker—especially on those cold, fall and winter days when you want something warm and comforting. When you know you’re going to have a busy day, there is nothing like coming home to a kitchen filled with a delicious aroma, dinner already made. This Slow-Cooker Mexican Beef is one of my favorite “dump and go” recipes, yielding soft, tender meat that’s perfect for tacos, burritos, and more.

Dump and Go Recipes That Work For Busy Weekdays

Okay, so I’m not in love with the term “dump and go.” Can’t we find a more elegant way to refer to something we’re going to eat? Anyway, “dump and go” refers to slow-cooker recipes where you simply add your ingredients to your slow cooker and turn it on. No extra steps required!

And this appeals to me, especially for busy weekdays. On a Monday morning, I do not have time to sear the meat, toast the breadcrumbs, or chop and sauté anything. (Yes, I could do this the night before. Will I remember to? Probably not!) I will probably have about 15 minutes to get the ingredients in the slow cooker and walk out the door.

Slow-Cooker Mexican Beef: A Weeknight Recipe That Actually Works

This dump-and-go recipe for tender, juicy Mexican beef couldn’t be easier. Just throw everything into your slow cooker on low, and 6-8 hours later, dinner is ready. This beef is incredibly versatile and can be used for tacos, burritos, burrito bowls, enchiladas, quesadillas… you get the picture!

My favorite way to enjoy them, though, is in these Shredded Mexican Beef Burritos. They are delicious fresh out of the oven, and freeze like a dream for other busy weeknights. I also love to serve this beef over Cactus Nachos.

What To Serve With Slow-Cooker Mexican Beef

Any Mexican meal is delicious with chips, guacamole, and salsas—whether they are homemade or from the store.

And since you have saved so much time making this easy Mexican beef, you should treat yourself to a drink. Olivia from Violet Wine suggests opening a bottle of Tempranillo, Syrah, and Malbec. For a nonalcoholic option, Gaelynn Lea suggests Bar Diver’s Mock Margarita. Scroll to the bottom of this post for details!

Slow-Cooker Mexican Beef

This “dump and go” recipe for flavorful Mexican beef couldn’t be any easier. 

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Prep Time 10 minutes mins

Slow-Cooker Time 6 hours hrs

Meal Type Main Dish

Good For Mexican, Slow Cooker

Yield 6 servings

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 3 cloves garlic smashed
• 1 medium diced tomato or 2 tablespoons tomato paste
• 1 can (4oz or 112g) diced green chiles
• 1 tablespoon soy sauce 
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cumin 
• 1 tablespoon chili powder
• ¼ teaspoon hot paprika
• ¾ teaspoon kosher salt
• ¼ cup (60mL) water or stock (beef, chicken, or vegetable stock all work well here)
• 2 pounds (900g) chuck roast or other cut for braising

Step by Step Instructions

 

Step 1

• Add the garlic, tomato, chiles, soy, and Worcestershire sauce, spices, and stock or water to the slow cooker, and stir to combine. Add the beef, and turn to coat.

  Turn slow cooker on low and cook for 6-8 hours, or until beef shreds easily (it can be held on the warm setting at that point).
  

Step 2

• Move meat to a platter and let cool for 10 minutes. Shred with a fork, and serve.