Enjoy this easy slow cooker Mexican beef recipe for tacos or low carb burrito bowls and your favorite toppings. Something that everyone in the family will love.
I wanted to call this recipe carne asada. However, technically carne asada is a marinated steak that is grilled. So I'd really be stretching this recipe by calling it carne asada.
I did not use flank steak or any "steak" cut of beef. Instead, I used beef shoulder because that works better in a slow cooker and shreds up easily.
I also did not marinate the beef beforehand. But, I still used a couple of great Mexican-style ingredients to give the beef great flavor. That's why I ended up calling it a slow cooker Mexican beef recipe.
Like most slow cooker recipes this is one of those quick and easy meals that you can throw together in the morning and later in the day have dinner on the table in minutes.
Using a bag of frozen sliced onions and peppers is one of the quick tricks of this meal. However, feel free to slice up your own fresh onions and peppers if you have them or just want to use them.
The beef shoulder shreds up easily with two forks. You could also use a chuck roast for this recipe and it will fall apart easily too.
Make it Low Carb
To keep it low carb make some cauliflower rice to load the beef and veggies making it a burrito bowl. Brown rice or white rice, though not low in carbohydrates, would work well too for a burrito bowl.
Don't forget to add all your favorite toppings.
- Sour Cream
- Chopped Cilantro
- Jalapeno Peppers - pickled, grilled, or fresh
- Chopped Lettuce
- Chopped Tomatoes
- Hot Sauce
- Avocado Slices
Of course, a nice flour tortilla or corn tortilla would work just as well with this beef recipe. Why not serve both and give the family to choice?
Slow Cooker Mexican Beef
- 2 pounds of beef shoulder
- 16 oz jar of salsa verde
- 1 tablespoon of cumin
- 1 16 oz. bag of frozen onions and peppers
- Place the beef in a slow cooker
- Sprinkle cumin over top.
- Pour the salsa verde over next.
- Top with a bag of frozen onions and peppers.
- Cook on high for 6 hours or until the beef is easily coming apart with a fork.
- Remove the beef and shred with two forks.
- Strain out the veggies and place them on the side.
- Serve with cauliflower rice or tortillas or both.
- Add sour cream, cheese, cilantro, chopped tomatoes, and any other taco type toppings you enjoy.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.