Easy Shredded Mexican Beef

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READY IN: 4hrs 20mins
SERVES: 6-8
UNITS: US

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)
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DIRECTIONS

  • Get a Dutch oven (or a crock pot).
  • Dice up 1 onion.
  • Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot.
  • Dice the sliced jalapeno.
  • Add can of stewed tomatoes to Dutch oven, juice and all.
  • Add fajita mix to Dutch oven.
  • Add 2 cups water to Dutch oven.
  • Add diced onion and jalapeno.
  • Stir up well until fajita mix is completely dissolved.
  • Add in meat. No need to cut it, but you may trim off the fat if so desired.
  • Cook for 4 hours @ 250 f, or if crock pot, cook 6-8 hours on low.
  • Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.
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