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

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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

• 4 lbs. beef chuck roast cut into cubes
• 28 oz. red enchilada sauce
• 4 Tbsp TLC Taco the Town Seasoning (may also use plain chile powder)
• 2 Tbsp TLC Original House Seasoning
• 2 Tbsp adobo paste or sauce (optional, adds spice)
• 2 Tbsp fresh lemon juice

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!

Nutrition

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)

• Taco the Town Seasoning
• Original House Seasoning
• Taste of Arizona Seasoning

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