Sunday, January 17, 2016

Crockpot Mexican Shredded Beef

Easy dinner and yummy flavor! This ones a keeper!


Yield: 6-8 servings | Serving Size: 1 cup, Calories: 264, Total Fat: 9.7 g, Carbohydrates: 4.4 g, Protein: 38.2 g

Ingredients
2 lb chuck roast
3 cloves garlic, minced
1 jalapeño, seeded and finely diced (I usually don't add this)
1 small onion, finely diced (about ½ cup)
1 (8 oz) can tomato sauce
¼ cup lime juice
1 tbsp chili powder
½ tsp cumin
¼ tsp cayenne pepper
Salt and pepper

Directions
Place the onions, jalapeño, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions.
In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and coverd

Cook on low for 8-10 hours or high for 4-5 hours
Once the beef is cooked and tender, use two forks to shred the beef. Stir the beef with the cooking juices and keep warm in the slow cooker until ready to serve.

Serve over whole wheat and/or homemade flour tortillas, corn tortillas or rice or over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato.
Serves 6-8

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