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Mexican-Style Shredded Beef

Mexican-style Shredded Beef
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Serve on soft tortillas and top with shredded lettuce and cheddar cheese.
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook for 6-8 hours on “low” setting.
  2. Shred beef.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
  2. Flip over.
  3. Add 1/3 cup water.
  4. Pressure cook 60 minutes.
  5. Natural release.
  6. Shred beef and mix with 1/4 cup sauce from Instant Pot.


13 Comments

  • Taylor Comeau says:

    I made this for dinner and the flavor was amazing! Truly shocked at how great it tasted because it was such a simple and easy recipe to prep.

    Only negative thing I have to say is that it was very difficult to shred. I literally got an arm workout with the bear claws and finally just gave up and used my hands. The moisture returned when I mixed the meat back in the pot with the spices and juices.

  • Tricia McFarland says:

    I made this yesterday and it was delicious. Another great, and easy recipe. I’m all about “easy” when it comes to cooking.

  • Jan Cole says:

    Had this the other day, and the flavoring was delish! Will try this with corn tortillas next time just for a change. Will be making this again, this time with a bigger cut of meat! 🙂

  • Leesa Kana says:

    Do I add any liquid to the crockpot at all ?

  • Susan Smeal says:

    Try using your hand mixer ot stand mixer to shred your chicken. Does it in seconds.

  • eva arita says:

    Completely delicious and so easy to prepare. The meat was very well flavoured. I served it in taco shells with all of the fixings.

  • Anne Perry says:

    This was delicious with the chili powder and the cumin cut to 1 teaspoon each (for tender elderly stomachs), but is there a label to print out?

  • Kelly Sanders says:

    I’m not sure where to post this, but I have to say….Thank you so very much for your passion in helping others learn to cook healthy quick meals. My 80 year old father broke his neck while training for a triathlon 6 months ago. He is currently living with me and my husband, but will return home possibly within the next 3-4 weeks. I was so very worried about what he would eat. Well, guess what? He has a crock pot and an instapot and and can have groceries delivered….and you literally handled everything else needed for me to help him get started! I watched you put together 10 meals in an hour! I can put together meals for him and all he has to do is pull them out and pop them in his crock pot or instant pot! I cannot tell you how relieved I am and how much stress instantly went away after finding your channel….where were you when I my children were young? Lol! Keep up the great work and just know that YOU ARE MAKING A DIFFERENCE IN SO MANY WAYS….WAYS YOU NEVER IMAGINED! A side benefit….My husband and I are now empty nesters and …..well, not getting any younger. We want to eat healthy and spend more time doing having fun exploring and doing thing together. You have helped me and my family as well as my dad so very much!

  • Stephanie Jackson says:

    my shopping cart icon does not pop up to make grocery store list. how does that work on web site?

  • Leza Porter says:

    Can we use skirt steak?

  • Lyn Dunsavage says:

    is the sodium quantity calculated with the tortillas and cheese? I am looking for low sodium options and would serve the meat over rice or noodles.

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