Mexican Pulled Beef
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1360.77-1814.36 g chuck roast
- 822.13 g diced tomatoes
- 453.59 g can pinto beans, undrained
- 453.59 g can black beans, undrained
- 340.19 g bottle chili sauce
- 35.43 g taco seasoning mix or 35.43 g dry enchilada mix
- 354.88 ml beef broth (or use a can or left-over gravy)
- 473.18 ml mexican cheese (can use more or less, as desired)
- 226.79 g jar queso sauce
- taco shells or tortilla chips
directions
- Preheat oven to 350.
- Place roast onto aluminum foil for wrapping in large roasting pan.
- Mix the canned and liquid ingredients in a large bowl with the seasoning.
- Dump over the roast and wrap the foil tightly into a package.
- Roast for 3 to 4 hours.
- Using two forks, shred beef, mix together all the ingredients and return to oven for another half hour.
- Pop taco shells or tortilla chips into oven to warm for 15 minutes before serving.
- Top with shredded Mexican cheese or serve with queso on the side.
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RECIPE SUBMITTED BY
I am a weekend cook, with an international palette.