Easy Shredded Mexican Beef

READY IN: 4hrs 20mins
Recipe by kittycatonline.com

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

Top Review by mama smurf

Made this for Fall Pick-A-Chef 2011...quite tasty! I made this in the crockpot and followed the rest of the instructions. I have a recipe that is like this only you add different seasonings than a fajita seasoning mix (which is quite handy and fast). We used some of the meat on toastadas and I froze the rest to use in enchiladas, tacos or whatever. Thank you for posting the recipe.

Ingredients Nutrition

  • 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)


  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.

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