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

5 from 1 vote

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Servings: 16

Course: Main Course

Cuisine: Mexican Inspired

Calories: 217

Ingredients Equipment Method

Ingredients

  

• 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

Equipment

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

Method

 

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