Mexican Recipe − Spicy Mexican Beef

Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.

Ingredients

• 4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
• 1 (24 ounce) jar salsa
• 1 onion, chopped
• 1 (7 ounce) can chopped mild green chiles
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon dried oregano

Cooking Directions

1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

Nutrition Facts

• calories376.3
• carbohydrateContent8.6 g
• cholesterolContent103.1 mg
• fatContent25.3 g
• fiberContent2.2 g
• proteinContent28.4 g
• saturatedFatContent10 g
• sodiumContent863.9 mg
• sugarContent4 g