SLOW COOKER MEXICAN RECIPES RECIPES

Name: Slow Cooker Mexican Meat
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 serving(s)
Ingredients: 1 (3 lb) chuck roast; 1 large onion, chopped; 1 (4 ounce) can green chilies, drained and chopped; 1 -2 teaspoon chili powder; 1 -2 teaspoon cumin; 1 teaspoon red pepper flakes; 3 ounces frank hot sauce; 2 teaspoons garlic powder; 1 -2 cup beef broth; 1 (14 1/2 ounce) can diced tomatoes, drained (optional)

SLOW COOKER MEXICAN MEAT RECIPE - FOOD.COM

Slow Cooker Mexican Meat Recipe - Food.com image

I had a chuck roast and didn't want to make the usual stew, so after looking at a lot of recipes, I decided to try this for a Mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) chuck roast
1 large onion, chopped
1 (4 ounce) can green chilies, drained and chopped
1 -2 teaspoon chili powder
1 -2 teaspoon cumin
1 teaspoon red pepper flakes
3 ounces frank hot sauce
2 teaspoons garlic powder
1 -2 cup beef broth
1 (14 1/2 ounce) can diced tomatoes, drained (optional)

Steps:

Put everything in a crock pot.
(Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid.
(Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin).
Cook for another 30 minutes.
My husband loves this in tacos, but I like to add refried beans and make burritos out of it.

Nutrition Facts : Calories 17.4, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 322.4, CarbohydrateContent 3.4, FiberContent 0.7, SugarContent 1.4, ProteinContent 0.9

SLOW COOKER MEXICAN DIP RECIPE: HOW TO MAKE IT - TASTE …

Slow Cooker Mexican Dip Recipe: How to Make It - Taste … image

My husband and I love to entertain, and we make this hearty seven-ingredient dip often. Using our slow cooker leaves us free to share quality time with our guests. After all, isn't that the purpose of a party? —Heather Courtney, Ames, Iowa

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 45 minutes

Prep Time 15 minutes

Cook Time 01 hours 30 minutes

Yield 8 cups.

Number Of Ingredients 8

Ingredients

1-1/2 pounds ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce
1 pound Velveeta, cubed
Tortilla chip scoops

Steps:

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

Nutrition Facts : Calories 75 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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My husband and I love to entertain, and we make this hearty seven-ingredient dip often. Using our slow cooker leaves us free to share quality time with our guests. After all, isn't that the purpose of a party? —Heather Courtney, Ames, Iowa
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In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

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SLOW COOKER MEXICAN MEAT RECIPE - FOOD.COM

I had a chuck roast and didn't want to make the usual stew, so after looking at a lot of recipes, I decided to try this for a Mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef.
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