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Tex-Mex Beef Sandwiches

Total Time

Prep: 25 min. Cook: 8 hours


8 servings

Everyone loves these when I serve them. The cocoa is a surprise ingredient that adds a depth of flavor. It's hard to identify, so I'm often asked "what's that interesting taste?" —Brenda Theisen, Addison, Michigan
Tex-Mex Beef Sandwiches Recipe photo by Taste of Home


  • 1 boneless beef chuck roast (3 pounds)
  • 1 envelope burrito seasoning
  • 2 tablespoons baking cocoa
  • 1 large green pepper, coarsely chopped
  • 1 large sweet red pepper, coarsely chopped
  • 1 large onion, chopped
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 8 hoagie buns, split


  1. Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat.
  2. Cover and cook on low for 8-10 hours or until meat is tender.
  3. Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.

Nutrition Facts

1 each: 553 calories, 21g fat (7g saturated fat), 111mg cholesterol, 1061mg sodium, 47g carbohydrate (11g sugars, 3g fiber), 43g protein.

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