My son's friends used to request this recipe when they came over, and 10 years later they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.—Connie Dicavoli, Shawnee, Kansas
Mexican Pot Roast Filling
Mexican Pot Roast Filling
Prep Time
25 min
Cook Time
8 hours
Yield
9 servings
Ingredients
- 1-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1 boneless beef chuck roast (3 pounds)
- 1 can (4 ounces) chopped green chiles
- 1/2 cup chopped sweet onion
- 2 garlic cloves, minced
- 3/4 cup beef broth
- Taco shells or flour tortillas (8 inches)
- Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend
Directions
- In a small bowl, combine the first 5 ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chiles, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.
Nutrition Facts
1/2 cup beef mixture (calculated without tacos and toppings): 224 calories, 12g fat (5g saturated fat), 82mg cholesterol, 247mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 25g protein.
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