Shredded Mexican Beef Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Shredded Mexican Beef

VALERIE'S KITCHEN(19)
B Davis: "Love this and make it all the time!!! Super easy…" Read More
8Ingredients
70Minutes
490Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
7 SERVINGS
  • 3 pounds boneless beef chuck roast
  • 7 ounces diced green chiles
  • 2 cloves garlic (minced)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • fresh ground black pepper (to taste)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    490Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories490Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol130mg43%
    Sodium420mg18%
    Potassium650mg19%
    Protein38g75%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A15%
    Vitamin C20%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(19)

    B Davis 5 months ago
    Love this and make it all the time!!! Super easy to make! I do more garlic, because I love garlic flavoring and I typically eat it with either sautéed onions and peppers by itself in a bowl (when I'm doing a low carb/ keto/ no sugar kind of day) or in corn tortillas. Make some homemade guacamole for on top and I'm in heaven!! I typically have it on high or near high for 4-5 hours, if it's soft enough I'll start shredding it and turn it down just a little then let it cook for another couple hrs.
    Katrina Oliver a year ago
    I made this last week and used the shredded beef for enchiladas and soft tacos. It was really good. I only used a little less than 1/2 the chili powder that the recipe called for because one of the persons I was cooking for is not a fan of strong chili powder flavor. It was a big hit.
    Neal 3 years ago
    Easy to make and very tasty
    Bledsoe 3 years ago
    It did not have enough flavor. Next time I may add extra spices.
    Jen 3 years ago
    Amazing. I make this for my family weekly!
    Peter Gibson 3 years ago
    Delicious! I followed the recipe except for the amount of chili powder; I added two teaspoons in lieu of two tablespoons (I know the tastes of those for whom I cook). 😋
    Linda L. 3 years ago
    not much flavor and the meat was still tuff after 8hrs!
    Gwen DeGroff 3 years ago
    delicious! was perfect as is. loved cooking it in the crockpot for convenience. will make it again
    Sherri Welch 4 years ago
    This was to die for!!! Honestly, it was so good that I am ready to make it again before the week is over!
    Ella 4 years ago
    Great!🙂I would make this again
    Cheryl Lockhart 4 years ago
    Great flavor! I made it in the crockpot!
    Lita Preston 4 years ago
    This is the best tasting Mexican beef I have ever had!! I did add 2 xtra garlic cloves and onion powder. I also did not drain the juice from the chili peppers. This will be my main recipe from now on I also used the crock pot method no foil
    Lg 4 years ago
    Fantastic!! Will definitely make again. I used the crockpot method.
    Litza Gonzales 4 years ago
    Wonderful! I would make it again
    Kade Miller 4 years ago
    wasn't so great, maybe i made it too spicy.
    Vincent Trout 4 years ago
    Needs more spice, onions, and fresh cilantro.
    Nuggetchick 4 years ago
    I've made this at least 5 times now and it is amazing for one exception "salt" it needs more for that amount of meat. If i use 3 pounds i use 1 teaspoon of salt, if i double the recipe which is usual for me since i like the leftovers for shredded beef sandwiches with salsa i use 2 teaspoons of salt. Other than that this has replaced my usual recipe for shredded beef.
    Ashley 5 years ago
    Very tasty and easy to make. Put it in tacos for dinner then made a casserole with the leftover meat and it was still very tender and juicy. Be sure to use a roasting pan or put some water in the bottom of your baking dish because the long cooking time cracked my favorite dish and i had to throw it away.
    Glinda M. 6 years ago
    This is yummy and so easy to make. It was a big hit. I tried it with tacos, but I'm looking forward to trying it with enchiladas and nachos as well.

    PlanShop