Hungry Girl's Slow-Cookin' Mexican Beef

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  • 1 cup canned crushed tomatoes
  • 1/2 cup roasted red peppers
  • 1/4 cup canned diced green chiles
  • 1 tbsp taco seasoning mix
  • 1/2 tbsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 1 1/2 lbs raw sirloin beef, trimmed of excess fat
  • salt


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!