Crock Pot Mexican Shredded Beef

5 from 5 votes
19 Comments

This post may contain affiliate links. Please see our disclosure policy.

Crock Pot Mexican Shredded Beef is the go-to recipe for any beef Mexican dish. So good in burritos, tacos, enchiladas, quesadillas, salad, or just as is! 

Crock Pot Mexican Shredded Beef served in a white bowl on a colorful placemat with chopped tomatoes, lettuce, and shredded cheese in the background

Crock Pot Mexican Shredded Beef

This is our go-to shredded beef recipe, I simply love it! It really doesn’t get any easier than throwing a roast in a crock pot with a handful of ingredients and letting it cook all day. Growing up, we called this “Mom’s Lake Powell Beef” because she would always make it a few days before we went camping at Lake Powell. She would freeze it and then heat it up over a camp stove. I can’t begin to tell you how good this tasted after a long day of waterskiing and boating. It was delicious!

Ways to Use Shredded Beef

Mexican shredded beef is so versatile! You can prepare it and use it in pretty much any Mexican dish. It works great in burritos, enchiladas, tacos, taquitos, nachos, and taco salads. It is great switch-up from your typical chicken or ground beef.

Try this shredded beef in place of sweet pork in our Family Style Cafe Rio Pork Burritos or our Sweet Pork Salad. It also works great in our Shredded Beef Taquitos or instead of chicken in our Easy Chicken Flautas.

How to Freeze Shredded 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. Thaw the frozen beef in the refrigerator. To reheat, 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.

More Great Crock Pot Recipes

How to Make Crock Pot Mexican Shredded Beef

Crock Pot Mexican Shredded Beef served in a white bowl on a colorful placemat with chopped tomatoes, lettuce, and shredded cheese in the background

Mexican Shredded Beef

5 from 5 votes
This delicious Mexican Shredded Beef is the perfect filling for all of your favorite Mexican dishes.  The beef is tender and flavorful!
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 12

Ingredients

Instructions

  • Sear the roast on all sides. Add to crock pot and sprinkle with onion soup mix and add 2 cups 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.
  • Use shredded beef as a filling in tacos, burritos, enchiladas, quesadillas, or as a topping for nachos.

Nutrition Information

Calories: 306kcalCarbohydrates: 22gProtein: 25gFat: 13gSaturated Fat: 6gCholesterol: 78mgSodium: 779mgPotassium: 557mgFiber: 2gSugar: 2gVitamin A: 225IUVitamin C: 1mgCalcium: 42mgIron: 3.6mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

Share This With the World

Pin0Yummly0

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    Such a great recipe for busy weeknights! Quick, easy and packed with flavor. Definitely making this again later this week!

  2. After removing the roast from the crockpot do I pour out the remaining liquid in there before returning the beef and Picante sauce?

    1. No, you will want to keep the liquid in there. The meat will still absorb it after it is shredded making it even more delicious!

    1. Yes, of course. If they are already cooked, add them in the last 30 minutes when you add the salsa. If they are uncooked add them to the crockpot halfway through the cooking time. Any more than that, they will be overcooked.

    1. No, you do not have to sear it. The searing does seal in the juices more, but the time in the crock pot also keeps it moist and tender. Thanks for asking!

    1. It would probably be pretty much the same. I typically like my pork sweet, though. Give it a try and let us know how it turns out!

  3. What type of beef did you use? I tried this tonight with the butchers recommendation of beef chuck. It was so fatty that I threw half of it out.

    1. We usually use just the beef top-round roast (like what you would make a Sunday roast from. Sorry it was so fatty last time you made it! Hopefully this will help!

  4. Oh My! This is very wonderful and easy! The only thing I did was add several shakes of ground cumin to add extra “Mexican” flavor. Even though I made this for enchiladas, I couldn’t help eating this straight from the bowl!

    1. Now you know why we love it so much! We are so glad you liked it! It was a great idea to add ground cumin. I’m going to try it next time I make it. Thank you!