Mexican Style Beef For The Crock Pot Recipes

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SLOW-COOKED MEXICAN MEAT LOAF



Slow-Cooked Mexican Meat Loaf image

Chopped onion and garlic plus spicy seasonings add outstanding flavor to this attractive round loaf. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

6 tablespoons ketchup, divided
2 tablespoons Worcestershire sauce
12 saltines, crushed
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds lean ground beef (90% lean)

Steps:

  • Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,

Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT



Charley's Slow Cooker Mexican Style Meat image

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Provided by CHARLEY357

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h50m

Yield 12

Number Of Ingredients 10

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

Steps:

  • Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
  • Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  • Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  • Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g

CROCK POT MEXICAN BEEF



Crock Pot Mexican Beef image

Make and share this Crock Pot Mexican Beef recipe from Food.com.

Provided by Crystal2 Crawford

Categories     Steak

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs boneless round steak
1 garlic clove
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon chili powder
1 tablespoon prepared mustard
1 small onion, chopped
1 teaspoon beef bouillon granules
1 (16 ounce) can tomatoes and green chilies
1 (16 ounce) can kidney beans, drained and rinsed

Steps:

  • Mix together garlic, pepper, salt, chili powder and mustard.
  • Rub on one side of round steak.
  • Cut round steak into strips.
  • Place in bottom of crock pot.
  • Cover with onion, bouillon granules and tomatoes.
  • Cook on low for 6-8 hours.
  • Turn crock pot to high for the last half hour of cooking and add beans.
  • Serve over rice.

MEXICAN STYLE BEEF FOR THE CROCK POT



Mexican Style Beef for the Crock Pot image

This is a combination of several recipes over the years. After several attempts this is what developed. Everyone I know who has tried it loved it, I hope you do also.

Provided by Pam Blackburn

Categories     Roast Beef

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 -3 lb rump roast
1 (1 1/4 ounce) package fajita seasoning mix
1 (10 ounce) can diced Mexican-style tomatoes (with cilantro and lime)
1 (4 ounce) can green chilies
1 small onion
1/2 green pepper
1/2 red pepper
1/2 teaspoon seasoned pepper
1/2 teaspoon cayenne
1 teaspoon cumin
flour tortilla
quesadilla cheese
salsa
2 garlic cloves, minced (garlic from a jar is fine)

Steps:

  • Place first 10 ingredients in the crock pot along with garlic.
  • Cook on low for approx 6 hours.
  • Remove beef and shred.
  • Put back in the crock pot and mix with other ingredients.
  • Let cook for about a hour.
  • Serve meat with warm flour tortillas, salsa, and cheese.
  • You may also want to include sour cream, tomatoes, etc.

Nutrition Facts : Calories 177.6, Fat 9.4, SaturatedFat 3.6, Cholesterol 46.1, Sodium 232.6, Carbohydrate 6.4, Fiber 1, Sugar 2.2, Protein 16.8

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