Spicy Taco Meat

Total Time

Prep: 20 min. Cook: 6 hours


12 servings

Updated: Jan. 28, 2023
My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to make this for parties, keeping the filling warm in the slow cooker and serving the various toppings in bowls so the guests can build their own! —Rebecca Yankovich, Springfield, Virginia


  • 1 boneless beef chuck roast (4 pounds)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 bottle (12 ounces) beer or 1 cup beef broth
  • 1 can (28 ounces) pickled jalapeno peppers, undrained
  • 1 large onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Optional: Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream


  1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours.
  2. Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.

Can you freeze Spicy Taco Meat?

Place shredded beef in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1/2 cup cooked meat mixture: 307 calories, 21g fat (6g saturated fat), 98mg cholesterol, 829mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 31g protein.