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