Slow cooker/crockpot Mexican shredded beef
- Number of Servings: 10
Ingredients
2 cups Swanson fat free 50%less sodium beef broth1.5 cups water8oz can Rotel tomato & green chili sauce4oz can hatch chopped green chiles14.5 oz can hunts diced tomatoes no salt added2 Pasilla peppers, diced1 orange bell pepper, diced1.5 cups frozen corn1.5 lb chuck roast2 tsp chili powder2 tsp cumin1 tsp cayenne pepperGround black pepper
1.) cut up your veggies. Trim fat from the roast and cut into chunks.
2.) Put everything in the crockpot.
3.) cook on low for about 8 hours or high for about 4 hours. It is done when the roast is falling apart.
You can shred the meat by pulling it out & put it in a kitchen aid mixer until shredded.
You can serve this as shredded beef tacos or as its own entree w/ sides (sides not included in nutritional info)
Serving Size: Approx 10 cup size servings
Number of Servings: 10
Recipe submitted by SparkPeople user NAGEMSIRRAH.
2.) Put everything in the crockpot.
3.) cook on low for about 8 hours or high for about 4 hours. It is done when the roast is falling apart.
You can shred the meat by pulling it out & put it in a kitchen aid mixer until shredded.
You can serve this as shredded beef tacos or as its own entree w/ sides (sides not included in nutritional info)
Serving Size: Approx 10 cup size servings
Number of Servings: 10
Recipe submitted by SparkPeople user NAGEMSIRRAH.
Nutritional Info Amount Per Serving
- Calories: 151.4
- Total Fat: 4.7 g
- Cholesterol: 44.2 mg
- Sodium: 280.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.3 g
- Protein: 15.2 g
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