Crock Pot Mexican Shredded Beef is our go to for any beef Mexican dish. So good in burritos, tacos, enchiladas, quesadillas, salad, or just as is! So easy!
This is our go-to shredded beef recipe, I simply love it! I had posted this years ago on our site (in 2008 to be exact) and it wasn’t getting the attention it deserved so I am re-posting it! At home we actually call it “Mom’s ‘Lake Powell’ Beef” because she would always make it beforehand, freeze it, then cook it up over a camp stove when we would go camping at Lake Powell. It is so versatile! You can prepare pretty much any Mexican dish with it (burritos, enchiladas, tacos, taquitos, nachos….) and it is a great switch-up from your typical chicken or ground beef.
This makes quite a bit so we usually make it up and freeze it in little individual freezer bags. It stays good for up to 2 months in the freezer. To re-heat, just throw it in pot and stir until hot. I promise, it tastes just as good as it does the day you make it! We ALWAYS bring this on our camping trips. We just heat it up and serve with tortillas. It is so easy and clean-up is a breeze.
**You can also make this shredded beef by using leftovers from your Sunday roast. Just shred up the leftovers and add them to the crock pot with the picante sauce for an hour or so.
- Sear the roast on all sides. Add to crock pot and sprinkle with onion soup mix and add 2 c. water. Cook in crock pot on low for 7-8 hours, keep an eye on it and add more water as necessary. Make sure there is always about 1-2 cups of liquid in there. Do not let the water cook out!
- After meat is cooked, remove beef from Crock Pot and shred, removing any excess fat.
- Return the meat to the crock pot and add picante sauce & salt and pepper. Cook on low for another 30 minutes. Meat should be moist and juicy.