Slow Cooker Mexican Shredded Beef

One of my favorite recipes to make for a crowd is Mexican Shredded Beef.  There are several reasons I like to use this one.

1.      It makes a HUGE batch

2.     It is easy to double

3.     It is super versatile

For the baptism, I ended up tripling the recipe and feeding 20 people with just a few leftovers.  It is always a big hit because everyone can have what they like.  My mom and I love to have a taco salad.  My husband likes super nachos, and many of the other guests made burritos. Yum!  I have posted the original recipe, since I am certain that most readers will not be feeding 20 people in the foreseeable future J

Slow Cooker Mexican Shredded Beef

1 ½ - 2 lbs boneless beef round roast

3 garlic cloves, finely chopped

1 jalapeño, seeded and finely chopped

1 small onion, chopped

1 (8 oz) can tomato sauce

1 tbsp chili powder

½ tsp cumin

¼ tsp cayenne pepper

½ tsp salt

½ tsp pepper

Toppings (all optional)

Tostada shells

Flour tortillas

Tortilla chips

Refried beans

Shredded lettuce

Shredded cheese

Cheese sauce (I used Spinach and Bacon Cheese Dip)

Salsa

Guacamole

Avocados

Sour cream

Sprinkle beef with salt and pepper.  Place garlic, jalapeño, onion, tomato paste, chili powder, cumin, and cayenne in slow cooker.  Place beef on top.  Cook on HIGH for 6 hours or LOW for 8 hours.  I always prefer to use the low setting.

After 8 hours, remove the beef from the slow cooker and use 2 forks to shred.  Pour a small amount of the remaining liquid over the beef.

Serve as tostadas, tacos, burritos, super nachos, or taco salad with your favorite toppings.

Enjoy!

Amy