Shredded Mexican Beef

Serves: 7
Total Calories: 19


2 green peppers, sliced
1 onion, sliced
2 pounds beef chuck roast, cut into several large pieces
2 teaspoons garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with onion and garlic
1 (8-ounce) can hot or plain tomato sauce
1/2 cup water
2 tablespoons vinegar
3 bay leaves


Arrange green pepper and onion slices in a slow cooker. Top with beef; sprinkle with garlic and seasonings. Pour undrained tomatoes, tomato sauce, water and vinegar over beef; add bay leaves. Push beef down until mostly covered by tomato mixture. Cover and cook on low setting for 6 to 8 hours, until beef can be shredded easily. Shred beef using 2 forks; discard bay leaves. Keep warm in slow cooker until ready to serve.

Tip: If you love super-spicy chili, give New Mexico chili powder a try. Sold at Hispanic and specialty food stores, it contains pure ground red chili peppers, unlike regular chili powder, which is a blend of chili peppers, garlic and other seasonings.

Nutritional Facts:

Serves: 7
Total Calories: 19
Calories from Fat: 0

This Shredded Mexican Beef recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

More Recipes from the Weeknight Dinners Cookbook:
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5-Can Mexican Meal
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Lisa’s Chicken Taco Salad
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Pueblo-Style Beef Tacos
Lil’s Fiesta Cornbread
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Easy Beef & Tater Burritos
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