Mexican Style Beef for the Crock Pot

Jun 08, 2023June 8, 20230 1
Mexican Style Beef for the Crock Pot
in Main

Prep

15 min

Cook

6-8 hours

Ready In

6-8 hours 15 min

Level

Very Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 -3 lb rump roast
1 package fajita seasoning mix
1 can diced Mexican-style tomatoes ( with cilantro and lime )
1 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 )

Nutrision Information

Servings Per Recipe
6-8
Calories
485
Sugar
10g
Fat
31g
This Mexican-inspired beef dish is perfect for a busy weeknight or casual dinner party. The slow-cooker does most of the work for you, so you can enjoy time with friends and family while dinner cooks. The meat is flavorful and tender, and the vegetables and spices add depth to the dish. It can be served in a variety of ways, making it a versatile meal that everyone will enjoy.

Instructions

1.Place meat in the crock pot.
2.Sprinkle onion and peppers on top.
3.Mix all spices in a separate bowl, then sprinkle over vegetables.
4.Add cans of diced tomatoes and chilies on top of the meat.
5.Add garlic.
6.Cook on high for 6-8 hours.
7.Shred meat and serve with flour tortillas, cheese, and salsa.

PROS

The slow-cooker does most of the work for you, making this recipe low-maintenance.

This meal is flavorful and versatile.

It can be served as tacos, burritos, or on a salad.

Leftovers can be frozen and reheated easily.

CONS

This dish is high in calories, fat, and sodium.

It also contains a fair amount of sugar.

It may not be suitable for those with dietary restrictions or preferences.

HEALTH & BENEFITS

Though this dish may not be the healthiest option, it can provide some nutritional benefits.
The beef contains protein and iron, which are important for muscle growth and oxygen transport.
The vegetables and spices provide a range of vitamins and antioxidants
Cumin, in particular, has been shown to have anti-inflammatory properties.

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