Hungry Girl's Slow-Cookin' Mexican Beef

Added to Recipes on Mon 10/15/2012


1 cup canned crushed tomatoes

1/2 cup roasted red peppers packed in water, drained and chopped

1/4 cup canned diced green chiles

1 tbsp taco seasoning mix

1/2 tbsp garlic powder

1/4 tsp red pepper flakes, or more to taste

1/8 tsp. black pepper, or more to taste

1 1/2 lbs raw top sirloin beef, trimmed of excess fat





For this recipe, make sure your crock-pot has at least a 4-quart capacity. 


In a crock-pot, mix all ingredients except beef. Add beef and stir to coat.


Cover and cook on high for 4 hours or on low for 8 hours, until beef is fully cooked and tender.


Transfer beef to a large bowl. Shred with two forks  one to hold the beef in place and the other to scrape across and shred it.


Return the shredded beef to the crock pot and mix well. Enjoy!


Nutritional information for a 2/3 cup serving: 170 calories, 4.5g fat, 339mg sodium, 5.5g carbs, <0.5g fiber, 2.5g sugars, 27g protein