Crock Pot Tex Mex Pot Roast Recipes

SLOW-COOKER TEX-MEX ROUND STEAK

Slow-Cooker Tex-Mex Round Steak image

One cup of fresh cilantro used in this recipe might seem like a lot, but cooked for a long time, it becomes very mild, blending in the overall flavor of the dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 boneless beef round steak (1 1/2 lb), trimmed of excess fat
3 medium stalks celery, thinly sliced (1 1/2 cups)
1 large onion, sliced
1 cup frozen whole kernel corn, thawed
1 cup chopped fresh cilantro
1 jar (20 oz) salsa
1 can (15 oz) black beans, drained, rinsed
1/2 cup beef broth
1 cup shredded pepper Jack cheese (4 oz)

Steps:

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 60 mg, Fiber 8 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg

SLOW-COOKER MEXICAN POT ROAST

Slow-Cooker Mexican Pot Roast image

This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps:

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g

MEXICAN POT ROAST

Mexican Pot Roast image

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Provided by shasty

Categories World Cuisine Recipes Latin American Mexican

Time 8h25m

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Steps:

Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g

TEX-MEX BEEF POT ROAST (CROCK POT)

Tex-Mex Beef Pot Roast (Crock Pot) image

This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.

Provided by Burned Toast

Categories One Dish Meal

Time 6h5m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs beef roast (chuck, top round, etc.)
1 (15 1/2 ounce) can red kidney beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
1/2 teaspoon cumin seed
1/4 teaspoon celery salt
1/8 teaspoon chili powder
2 bay leaves
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon red cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup water
1 (11 ounce) can corn niblets, vacuum packed, undrained
flour tortilla (optional)

Steps:

Place beef roast in 6 qt crock pot.
Add kidney beans, diced tomatoes, all seasonings and water.
Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
Add corn niblets and allow to heat for 5 minutes.
Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
Serves 10 4-ounce servings of meat.