By duonyte on October 07, 2012
"From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling."
Serving Size: 1 (2147 g)
Servings Per Recipe: 1
"This dish was savory and spicy. The wonderful aroma coming from the kitchen made our mouths water all day. I served it over Spanish Rice. Our supper was delicious. Thank you for sharing this recipe."
"I made this from the cookbook and used it to make the Mexican Lasagna. After cooking on high in my slow cooker for about 6 hours, the beef shredded easily. The flavor was incredible and was a huge improvement from packaged taco seasonings. After seeing how easy this was to make, I plan to cook it again and freeze it in batches to have on hand for things like tacos, burritos, and enchiladas. We'll never go back to packaged taco seasoning!"