Crockpot Red Chile Beef Recipe

This simple, versatile recipe is perfect for a number of dishes, including tacos, nachos, burritos, huevos rancheros and more! Oh, and do yourself a favor a make a double batch…I do this and then portion it into baggies and freeze so I always have some available in a pinch! TIP: You can also sub out the red enchilada sauce for green if you prefer that flavor profile!

Crockpot Red Chile Beef

Course: Main Course
Cuisine: Mexican Inspired
Keyword: Crockpot/Slow Cooker
Diet: Dairy Free, Gluten Free, Keto, Low/No Sodium, Paleo, Whole30
Protein Source: Beef
Servings: 16
Calories: 217kcal

What You Need

How to Make It

  • In a medium bowl combine chili the seasonings, enchilada sauce (half) and lemon juice. Mix well.
  • Add half of the sauce mixture to the bottom of slow cooker.
  • Cut meat into 3 inch cubes and add to the crockpot.
  • Place meat in the slow cooker along with the remianing sauce and cook on high for roughly 6 hours, until meat shreds easily.
  • Shred beef the beef in the crockpot, with the liquid, using a handheld mixer.
  • Let heat through for 20 minutes or until beef absorbs a lot of the sauce.
  • Great served with tortillas.
  • TIP. Sear meat in a piping hot pan with olive oil before putting in the crock pot for better flavor!


Serving: 4oz | Calories: 217kcal | Carbohydrates: 3g | Protein: 26g | Fat: 12g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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