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    You are in: Home / Recipes / Spicy Shredded Mexi Beef Roast (Crock Pot) Recipe
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    Spicy Shredded Mexi Beef Roast (Crock Pot)

    Average Rating:

    4 Total Reviews

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    • on October 28, 2011

      This is the best Mexican beef recipe I have found yet! Love the addition of the honey to add some interesting flavor. I added juice from jarred jalapeno chilies, cayenne pepper, a can of diced tomatoes with chilies as well as a regular can of the diced tomatoes, and some cilantro to the dish while it cooked in the crock pot. Served it in burritos with rice and beans! Husband loved it!! Thinking of using some of the leftovers in enchiladas.

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    • on January 31, 2008

      This was so DELICIOUS!!! I'm saving it to make again and again! I reduced the amount of chili powder to 2 Tbspns and didn't use the jalapeno chiles. It was still spicy enough. I added a can of chili beans and served this over rice it was OUTSTANDING!!! Yummy!

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    • on December 24, 2013

      Easy to make and tasty. We used this recipe to make tamales and tacos. Thanks!

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    • on November 17, 2006

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    Nutritional Facts for Spicy Shredded Mexi Beef Roast (Crock Pot)

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.6
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 5.4 g
    Cholesterol 124.7 mg
    Sodium 1556.8 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 3.9 g
    Sugars 8.1 g
    Protein 43.3 g


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